Tex-Mex spicy chicken & rice
Recipe from Kathleen McMahon of New York
- 1 lb. chicken tenders
- 1 bag of Success brown rice
- 2 15 oz. cans of DelMonte tomatoes with chili peppers
- 1 green pepper diced
- 1 red pepper diced
- 1 15 oz. can black beans or chick peas (or both)
- 1 sm. jar pimentos (drained)
- 1 cup diced onion
- Extra virgin olive oil
- Garlic Pepper
- Chili Powder
In a deep wok type pan pour enough extra virgin oil to cover the bottom of the pan. Saute chicken tenders seasoned with garlic pepper until just about done. Add chili powder (enough to cover all of the chicken) then add red peppers, green peppers and onion, saute with chicken until tender. Add tomatoes and beans, then add the uncooked rice and let the entire pot stew over medium heat. Cook until rice is done. You may need to add more crushed or diced tomatoes because rice will absorb fluid. If you want it spicier, add more chili powder and/or black pepper. You can also use jalapeno peppers to add real zest.
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