San Antonio With Picante Black Bean Sauce - cooking recipe

Ingredients
    6 chicken breast halves, boned and skinned
    2 tsp. ground cumin
    1 (8 oz.) can whole kernel corn
    1/3 to 2/3 c. Pace picante sauce
    1/2 c. diced red bell pepper (optional)
    2 Tbsp. chopped cilantro (Mexican parsley)
    1 tsp. garlic salt
    1 Tbsp. vegetable oil
    1 c. rinsed and drained canned black beans
Preparation
    Sprinkle both sides of chicken with 1 teaspoon of cumin and the garlic salt.
    Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes.
    In medium bowl, combine beans, corn, Pace picante sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken.
    Reduce heat to medium; cook, uncovered, 6 to 7 minutes or until chicken is cooked through.
    Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm.
    Cook bean mixture over high heat 2 to 3 minutes or until thickened, stirring frequently; spoon over chicken.
    Sprinkle with cilantro and serve with additional picante sauce.
    Serves 6.

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