Recipe - Easy Chicken-And-Black-Bean Skillet

1 pound Boned and skinned chicken
breasts; cubed
2 teaspoon Olive oil
2/3 cup Salsa or picante sauce
Three fourths cup Uncooked instant rice
1/3 cup Water
1 cn Black beans; rinsed and
drained
Salt; optional
Freshly ground black pepper

In a large nostick frying pan, combine the chicken and oil. Cook over high
heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in
the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and
beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until
the chicken and rice are cooked through. Fluff with a fork before serving.
Season with salt and pepper.

NOTES : Easy Freeze: Make enough of this to use next week as filling for
burritos or as a topping for salad or potato. Spoon leftovers into 1cup
plastic microwave safe containers and freeze for up to 6weeks. Defrost in
microwave on 50% power for 5 minutes, then heat in a nostick frying pan
with a few tablespoons water for 5 minutes, stirring frequently.
Recipe by: Prevention's Healthy OneDish Meals

Posted to MCRecipe Digest by "Dan and Mary" 4christ@bellsouth.net on May
12, 1998