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Makes 6 servings.


    · 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 14½-ounce cans diced tomatoes
    · Chopped fresh cilantro


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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