Dinner Tonight

Black Beans Chicken & Rice

I was very pleasantly surprised by this receipe! I don't cook "Mexican type" receipes very often..because my taste palete prefers mild...not HOT or SPICY, but this seemed tame, so I tried it! Everyone in the family LOVED it! Well, John Everett didn't care for the black beans, but I think that's because he's not used to seeing black colored food.

2 lbs of of Chicken (cut into cubes)

Olive Oil

1 Can (15 oz) of Black Beans (drained)

1 Can (15 oz) of Diced Tomatoes (drained)

1 cup of Chicken Brooth

1 bag of "boil in bag rice" (I use Success Rice)

Little bit of Crushed Red Pepper (to taste)

1 Green Pepper (cut up)

1 Onion (cut up)

Mexican shreaded cheese on top (if desired)

Cook Rice as Directed on box separatley

Two circles around skillet with Olive Oil...heat until very hot

Add 2 lbs of cubed chicken (cook through)

Add, green pepper, tomatoes, black beans, red pepper, and chicken brooth (heat unti boiling)

After boiling set to "simmer" and cover w/lid for about 10 minutes

Afer simmering for 10 minutes I drained MOST of the chicken brooth from the pan from the dish because I don't like "soggy" rice, but but if you like it juicy, keep it in. Add the cooked rice to the skillet and stir well. Add shreaded cheese on top as desired