2 tbsp. Olive oil
1 pound chicken breast – cut into thin strips
1 red pepper – cut into thin 1″ strips
1 green pepper – cut into thin 1″ strips
1 medium onion – cut into thin 2.5″ strips cm cut inch strips
4 garlic cloves, chopped
1 tbsp. Chili powder
1 tsp. coarse kosher sea salt
1 tsp.Garlic powder
1 tsp. Mexican spice mix
1 tsp. Paprika – smoked or regular
1/2 tsp. Cumin
1/2 tsp. ground black pepper
6 c.Low Sodium Chicken Broth
1 15 oz. can of black beans, rinsed
3/4 c. Fire-roasted, diced tomatoes
1 c. white rice
1/4 c. chopped cilantro
Juice of one lime
– INSTRUCTIONS:
In a large pot or saucepan over medium heat, add the olive oil.When the oil is hot, add the chicken and fry until golden brown, about 6 to 8 minutes.
Add peppers and onions and fry for 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Sprinkle with chili powder, salt, garlic powder, Mexican spice blend, paprika, cumin and black pepper. Stir for 1 minute, then add chicken broth, beans and diced tomatoes.Bring the mixture to a gentle boil. Cook uncovered for 10 minutes. Add the rice, stir and cover. Cook for 12 minutes, then remove the lid and add cilantro and lime juice. Once the rice is fully cooked, remove from heat and serve immediately.Enjoy