Yield: 4 servings
|1 pounds||Chicken breasts; skinned and bonesless; in strips|
|15 ounces||Black beans; drain and rinse|
|14½ ounce||Mexican style stewed tomato|
|1 cup||Converted rice|
|4 teaspoons||Chicken bouillon|
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