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Spicy Cuban Chicken




Source of Recipe


Internet


List of Ingredients




2/3 cup nonfat Italian dressing
2 cloves garlic, minced
1/4 tsp. ground red pepper
11 ounces boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
2 tsp. olive oil
1-1/4 medium green bell peppers, chopped
3/4 medium onion, chopped
3/4 tsp. oregano
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
4 cups cooked rice
1-1/4 lbs. canned black beans, drained and rinsed
1-1/4 lbs. canned, diced tomatoes
3/4 tsp. fresh cilantro, chopped


Recipe



Combine dressing, garlic, and red pepper in a glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and refrigerate 30-60 minutes (or overnight). Remove chicken from marinade, drain well, discard marinade.

Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid. Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring 4-5 minutes or until vegetables are tender. Add rice, black beans, and tomatoes. Cook 2-3 minutes more, or until thoroughly heated. Garnish with cilantro, serve immediately.