Mexican Chicken With Mixed-up Rice And Beans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 cup celery, diced
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 whole jalapeno pepper, finely diced
• 1 cup wine
• 1 chicken bouillon cube
• 1 (15 ounce) can tomatoes, diced or squished
• 6 ounces tomato paste
• 1 (1 1/4 ounce) package taco seasoning mix
• 3 cups hot cooked rice
• 1 (15 ounce) can corn, drained
• 1/2 cup black olives, sliced and drained
• 1 (16 ounce) can black beans, drained and rinsed

Recipe

• 1 in a large frying pan, heat olive oil and brown the chicken pieces on all sides.
• 2 remove the chicken from the oil and set aside.
• 3 saute the celery, onion and peppers in the remaining oil.
• 4 return the chicken to the pan, add the wine, chicken bouillon cube, tomatoes and tomato paste.
• 5 stir in the taco seasoning; cover and simmer for about 30 minutes, until the chicken is done.
• 6 toss the corn, black olives and black beans with the hot rice.
• 7 serve the chicken pieces and sauce on a bed of the rice mixture.