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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This dish has Chicken sauteed in southwestern spices, rice, beans, tomatoes and corn. Ingredients:
1 lb chicken tenders, uncooked |
1 tablespoon olive oil |
1 onion, chopped |
1 large garlic clove, minced |
2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon oregano |
1/4 teaspoon whole coriander seed, ground |
1 (14 1/2 ounce) can diced fire-roasted tomatoes |
1 (15 1/2 ounce) can corn |
1 (15 ounce) can black beans |
1 cup cooked pinto beans |
4 cups cooked brown rice |
Directions:
1. On medium heat, saute onion in olive oil until translucent. Cut chicken into small strips, removing tendons. Add chicken and cook until it looses pink color. Stir in spices and cook till fragrant.
2. Add tomatoes, and lower heat to a simmer. Cook for 15 minutes of so.
3. Add beans, corn and rice. Let heat threw.
4. Serve with avocado slices and Monterrey Jack cheese.
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