Easy Chicken-And-Black-Bean Skillet
Yield: 4 Servings
Posted to MC-Recipe Digest by "Dan and Mary" on May
12, 1998

1 lb boned and skinned chicken breasts; cubed
2 tsp olive oil
2/3 c salsa or picante sauce
3/4 c uncooked instant rice
1/3 c water
1 can black beans; rinsed and drained
salt; optional
freshly ground black pepper

In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper.NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan.