Mexicanese

the best we've ever had.

  • 1 lb Chicken Breasts
  • 1 Diced Onion
  • 1 Diced Bell Pepper
  • 4 Minced Cloves Garlic
  • 1 Cup Mexican Rice
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Can(s) Enchilada Sauce
  • 1/2 tsp Cumin
  • 1 Cup Grated Cheese
  • 1/2 Can(s) Black Beans
  • 1 Can(s) Undrained Tomatoes with Green Chiles
  • 2 Tbs Divided Olive Oil
  • Sour Cream
  • Diced Tomatoes
  • Grated Cheese

In large skillet, saute onion in oil over medium heat.

Season chicken with salt & pepper.

Add chicken to skillet & brown. Add garlic & cook 1 min. Push chicken to side, add more oil (1 Tbs) & add rice & saute.

Add enchilada sauce, diced tomatoes & cumin. Bring to boil then simmer. Cook covered for 15 mins.

Sprinkle with cheese & cover with lid until melted (1 – 2 mins).