Pantry Southwest Chicken

Christina Sue's Note:

I didn't have much to cook with but I threw this together and my husband loved it!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 3

• 1 can diced tomatoes and green chilies
• 1 (6 ounce) can tomato sauce
• 1 (15 ounce) can black beans
• ½ a onion
• 1 cup corn (or a can or corn, however much you like really..)
• 2 -3 chicken breasts (I used frozen, skinless.)
• 2 garlic cloves , minced
• 1 teaspoon cumin
• salt and pepper
• olive oil

Directions:

1. In olive oil, cook the chicken until almost done. Remove from pan.
2. In same pan, add onion and garlic. Cook until onion is translucent.
3. Add diced tomatoes with chilis, can of tomato sauce, can of black beans, corn, and cumin.
4. Return chicken to pan and cook until the chicken is done.
5. Serve with hot cooked rice.
6. (I topped mine with tons of cheese).

Reviews

[Sydney Mike]

The only change I made when making this recipe was to substitute lemon pepper for the usual S&P, oh, yes, & the garlic cloves I used were large, which all made for a very nice tasting chicken dish that was served over a brown rice & peas combo! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]