SPICY CUBAN CHICKEN

1 (8-ounce) bottle fat-free Italian dressing
3 cloves garlic, minced
1/2 teaspoon ground red pepper
1 pound boneless, skinless chicken breasts, cut into 1/4-inch thick strips
1 tablespoon olive oil
2 medium-size red or green bell peppers, chopped
1 medium onion, chopped
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 cups cooked rice
2 cans (15 ounce each) Black beans or 3 cups cooked dry-packaged Black beans, rinsed, drained*
2 cans (14 1/2 ounce) diced tomatoes
Chopped fresh cilantro

Combine dressing, garlic and red pepper in 2-cup glass measure or medium glass bowl.

Place chicken in large glass bowl, pour dressing over chicken, cover and refrigerate 30 minutes to 1 hour*. (Chicken may be marinated overnight.)

Remove chicken from marinade, drain well, discard marinade.

Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.

Add bell peppers, onion, oregano, pepper and cumin. Cook, stirring 4 to 5 minutes or until vegetables are tender.

Add rice, black beans and tomatoes. Cook 2 to 3 minutes more or until thoroughly heated.

Garnish with cilantro, serve immediately.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings
Source: American Dry Bean Board