Texas Stir-fry

This is a family favorite that's quick and easy. The recipe calls for Texmati rice (or basmati), please use it. The flavor of the rice completes the dish.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  oil
• 2  boneless skinless chicken breasts, cut in 1 inch cubes
• 1 -2  tablespoon chili powder, to taste
• 1  bunch green onion, cut into 1 inch pieces
• 1  clove garlic, minced
• 1 (16 ounce) can black beans, drained and rinsed
• 1  pint cherry tomatoes or 1  pint grape tomatoes, cut in half
• 1  cup whole kernel corn, drained
• 1⁄4 teaspoon salt
• 3  cups  cooked texmati rice or 3  cups cooked basmati rice

Directions

1. Heat oil in large skillet or wok.
2. Stir-fry chicken with chili powder until lightly browned.
3. Remove with slotted spoon; set aside and keep warm.
4. Add onions and garlic to drippings, stir-fry 30 seconds.
5. Add remaining ingredients (except rice) and stir-fry until completely heated.
6. Add chicken and cook until heated through.
7. Serve over Texmati/basmati rice.