Spicy Cuban Chicken - cooking recipe

Ingredients

1 (8 ounce) bottle fat-free Italian salad dressing
3 garlic cloves, minced
1/2 teaspoon ground red pepper
1 lb boneless skinless chicken breast, cut into 1/4-inch thick strips
1 tablespoon olive oil
2 medium bell peppers, chopped (red or green are fine)
1 medium onion, chopped
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 cups cooked rice
2 (15 ounce) cans black beans or 3 cups cooked black beans, rinsed
2 (14 1/2 ounce) cans diced tomatoes
chopped fresh cilantro

Preparation

Combine dressing, garlic and red pepper in a 2 cup glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and marinate at least 30 minutes, but overnight is fine.
Remove chicken from marinade, drain well, discard marinade. Heat oil in large skillet over medium high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.
Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring, 4-5 minutes or until vegetables are tender.
Add rice, black beans and tomatoes. Cook 2-3 minutes more or until thoroughly heated.
Garnish with cilantro, serve immediately.