Ingredients
1 - 1/2 pounds boneless chicken breast, cubed
2 red peppers, large dice
1 15 ounce can corn, rinsed
1 28 ounce can black beans, rinsed
1 16 ounce jar medium salsa
1 tablespoon cumin
2 teaspoons garlic powder
1 tablespoon vegetable oil
Preparation
1.Sprinkle the cumin and garlic on chicken cubes. 2. In 12 inch skillet, heat oil and saute chicken until no longer pink. 3. Add corn, black beans, red pepper and salsa to skillet. 4. Add more cumin to taste 5. Cover, cook on low about 1/2 hour, or until peppers are cooked. Serve over rice. Basmati or Texmati brown rice suggested.
