Mexicali chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts; skinned and bonesless; in strips |
| 15 | ounces | Black beans; drain and rinse |
| 14½ | ounce | Mexican style stewed tomato |
| 1½ | cup | Water |
| 1 | cup | Converted rice |
| 4 | teaspoons | Chicken bouillon |
Directions
In large non stick skillet, over medium high heat, cook chicken in Pam until no longer pink, about 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand 5 minutes before serving.
Submitted By MEG ANTCZAK On 03-06-95