How to make it

  • Rinse the chicken breasts and pat dry. Season with cumin, oregano, salt and pepper.
  • Heat half the oil and half the butter in a skillet. When hot, add the chicken, seasoned side down and cook, over medium high heat, until browned about 5 minutes. Turn and cook the other side, about 5 minutes. Add the tomato sauce to the pan, lower the heat and simmer 5 minutes or until the chicken is cooked through.
  • Meanwhile, in another saute pan, heat the remaining oil and butter and saute the peppers over medium heat until soft and wilted. Turn off heat and set aside.
  • Open the beans and heat in a small sauce pan.
  • Heat the rice.
  • To serve: Split the rice between 4 warmed bowls; top with some of the black beans and a little bean liquid (not a lot, just a little); top with the peppers, sprinkle the cheese on, then cut the chicken into slices and place on top; spoon the remaining sauce on top and top with more cheese, if desired. (if using the pepper jack, put on top of the chicken and then place briefly under the broiler to melt)
  • LindySez: Sauteing the peppers makes them nice and mild. They have a wonderful flavor but are not hot. I think this would also be good with some sauteed red bell pepper, or green bell pepper.

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    " It was excellent "
    tablescape ate it and said...
    I love your ingenuity in putting all these ingredients together when needed. That is a terrific gift. Thanks for the recipe.
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  • asheats 9 years ago
    love it, you've come up with a great concoction here, I love dinners like this one!
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  • joe1155 9 years ago
    Sounds great!
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