Southwest Chicken

Name: Southwest Chicken
Ingredients: 3/4 lb. boneless skinless chicken breasts, cut into thin short strips; 1 tsp. chili powder; 1/2 tsp. Lawry's garlic salt; 1 Tbsp. olive oil; 1 small onion, thinly sliced; 1 clove garlic, minced; 1 (8 oz.) can stew tomatoes; 1/3 c. picante sauce; 1 c. brown rice (fast cooking); 1 c. black beans or kidney beans, drained

10 ingredients

11 steps

Ingredients

3/4 lb. boneless skinless chicken breasts, cut into thin short strips
1 tsp. chili powder
1/2 tsp. Lawry's garlic salt
1 Tbsp. olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 (8 oz.) can stew tomatoes
1/3 c. picante sauce
1 c. brown rice (fast cooking)
1 c. black beans or kidney beans, drained

Directions

1

Heat oil in 10-inch skillet over medium heat.
2

Add chicken, chili powder and garlic salt.
3

Cook until chicken is no longer pink.
4

Add onion and garlic.
5

Cook and stir 2 minutes.
6

Drain tomatoes, reserving liquid.
7

Add water to reserved liquid to make 1 cup.
8

Add liquid and picante sauce to skillet; bring to a boil. Stir in rice and reduce heat.
9

Cover tightly and simmer 5 minutes. Stir in beans and tomatoes.
10

Simmer 10 minutes.
11

Serve with sprinkled Cheddar cheese.