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.
Leave a comment