Tuesday, August 19, 2008

Southwest Chicken

In the bag:
1 10 oz can diced tomatoes with green chile peppers (otherwise known as Rotel)
1 15 oz can black beans, rinsed and drained
1 8.75 oz can whole kernal corn, drained

From the kitchen:
1 T. vegetable oil
4 skinless, boneless chicken breast halves
1 pinch ground cumin

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans, and corn. Reduce heat and let simmer for 25-30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

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