Easy Chicken-Enchilada Bake
INGREDIENTS:
1 lb Boned and skinned chicken
-breasts; cubed
2 ts Olive oil
2/3 c Salsa or picante sauce
3/4 c Uncooked instant rice
1/3 c Water
1 cn Black beans; rinsed and
-drained
Salt; optional
Freshly ground black pepper
1 lb Boned and skinned chicken
-breasts; cubed
2 ts Olive oil
2/3 c Salsa or picante sauce
3/4 c Uncooked instant rice
1/3 c Water
1 cn Black beans; rinsed and
-drained
Salt; optional
Freshly ground black pepper
In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper.
NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.
NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.