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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a family favorite that's quick and easy. The recipe calls for Texmati rice (or basmati), please use it. The flavor of the rice completes the dish. Ingredients:
2 tablespoons oil |
2 boneless skinless chicken breasts, cut in 1 inch cubes |
1 -2 tablespoon chili powder, to taste |
1 bunch green onion, cut into 1 inch pieces |
1 clove garlic, minced |
1 (16 ounce) can black beans, drained and rinsed |
1 pint cherry tomatoes or 1 pint grape tomatoes, cut in half |
1 cup whole kernel corn, drained |
1/4 teaspoon salt |
3 cups cooked texmati rice or 3 cups cooked basmati rice |
Directions:
1. Heat oil in large skillet or wok.
2. Stir-fry chicken with chili powder until lightly browned.
3. Remove with slotted spoon; set aside and keep warm.
4. Add onions and garlic to drippings, stir-fry 30 seconds.
5. Add remaining ingredients (except rice) and stir-fry until completely heated.
6. Add chicken and cook until heated through.
7. Serve over Texmati/basmati rice.
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