Lynn's Cuban Chicken Breasts Rice
1 x 8-ounce bottle fat-free Italian dressing
3 clv garlic, minced
1/2 tsp ground red pepper
1 lb boneless, skinless chicken breasts, cut into 1/4-inch thick strips
1 tbl olive oil
2 med -size red or green bell peppers, chopped
1 med onion, chopped
1 tsp oregano
1/2 tsp ground black pepper
1/2 tsp ground cumin
6 cup cooked rice
2 x 15-ounce cans black beans, drained and rinsed
2 x 14 1/2-ounce cans diced tomatoes
Chopped fresh cilantro
Method :
Combine dressing, garlic and red pepper in 2-cup glass measure or medium glass
bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and
refrigerate 30 minutes to 1 hour*. Remove chicken from marinade, drain well,
discard marinade. Heat oil in large skillet over medium-high heat until hot. Add
chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning
off any excess liquid. Add bell peppers, onion, oregano, pepper and cumin. Cook,
stirring 4 to 5 minutes or until vegetables are tender. Add rice, black beans
and tomatoes. Cook 2 to 3 minutes more or until thoroughly heated. Garnish with
cilantro, serve immediately.