1 -2 teaspoon dried chipotle powder or 1 -2 teaspoon
dried ancho chile powder
boneless skinless chicken breasts
( small about 4 oz each)
black beans, drained
Mexican-style corn, undrained
( the hotter the better)
hot cooked rice
( white, brown or mexican)
cheese, cheddar, monterey jack, etc.
- In a small bowl combine chili powder, garlic powder, salt, and pepper. Sprinkle evenly over chicken breasts.
- In skillet heat oil over medium heat. Add chicken and cook for 6 to 8 minutes until juices run clear.
- Stir in beans, corn, and salsa. Heat to boiling. Cover and simmer 5 minutes or until heated through and thickened.
- Serve over rice. Top with cheese, if desired, and garnish with cilantro.