SPICY CUBAN CHICKEN
Makes 6 servings.
Ingredients
1 8-ounce bottle fat-free Italian dressing
3 cloves garlic, minced
1/2 teaspoon ground red pepper
1 pound boneless, skinless chicken breasts, cut into 1/4-inch thick strips
1 tablespoon olive oil
2 medium-size red or green bell peppers, chopped
1 medium onion, chopped
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 cups cooked rice
2 15-ounce cans black beans, drained and rinsed
2 14 1/2-ounce cans diced tomatoes
Chopped fresh cilantro
Instructions
Combine dressing, garlic and red pepper in 2-cup glass measure or medium glass bowl.
Place chicken in large glass bowl, pour dressing over chicken, cover and refrigerate for at least 1 hour, overnight is best.
Remove chicken from marinade, drain well, discard marinade.
Heat oil in large skillet over medium-high heat until hot.
Add chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.
Add bell peppers, onion, oregano, pepper and cumin.
Cook, stirring 4 to 5 minutes or until vegetables are tender.
Add rice, black beans and tomatoes.
Cook 2 to 3 minutes more or until thoroughly heated.
Garnish with cilantro, serve immediately.
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