Dorilocos and Tostilocos

Black Bean Chicken with Rice

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons mexican oregano
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (4 ounces each)
4-5 cloves garlic, chopped
1 (4 ounce) jar sliced pimientos
2 teaspoons olive oil
1 can (15 ounces) black beans, undrained
1 cup frozen corn
1 cup mild or medium or hot salsa
2 cups hot cooked brown rice

1. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.

2. Add beans, corn, garlic, pimientos and salsa to skillet; cook, covered, 10-15 minutes. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

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Black Bean Chicken with Rice

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