Cut chicken into small pieces about ¼” thick and ½” – 1” in size. Saute in 12” skillet with oil until no longer pink.
Stir the chili powder and cumin into chicken and continue to cook. Add garlic, onions, tomatoes with their juice, salsa and chicken broth. Cover the skillet and bring the mixture to a boil.
When the liquid boils, add rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 – 10 minutes. Meanwhile, rinse and drain the beans.
When the rice has absorbed the broth and has thoroughly cooked, remove the skillet from the heat and stir in the beans.
Serve with tortillas and cheddar cheese.
Ingredients
Directions
Cut chicken into small pieces about ¼” thick and ½” – 1” in size. Saute in 12” skillet with oil until no longer pink.
Stir the chili powder and cumin into chicken and continue to cook. Add garlic, onions, tomatoes with their juice, salsa and chicken broth. Cover the skillet and bring the mixture to a boil.
When the liquid boils, add rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 – 10 minutes. Meanwhile, rinse and drain the beans.
When the rice has absorbed the broth and has thoroughly cooked, remove the skillet from the heat and stir in the beans.
Serve with tortillas and cheddar cheese.