Recipe courtesy of "Fast-Fix Meals", with a few alterations by me.
1 to 2 Tablespoons olive oil
4 to 6 Boneless, skinless chicken breasts, thinly sliced
3 to 4 green bell peppers, sliced
2 red bell peppers, sliced
1 onion, sliced
1 to 2 T. chili powder
1/2 t. ground cumin
Salt and pepper to taste
1 16oz. can diced tomatoes, DO NOT DRAIN
1 16oz. can black beans, drained and rinsed
2 cups cooked brown rice
10 8-inch flour tortillas
1/3 cup chopped cilantro
Directions:
If you don't have cooked rice already on hand, start that cooking first.
Pour enough oil in a large skillet just to coat bottom; heat over medium-high heat. Add chicken and cook just until no longer pink; add peppers, onion and seasonings. Stir-fry until chicken is golden and vegetables are tender. Add tomatoes with juice and black beans (check flavor here to see if more salt/pepper is needed). Cook until liquid is evaporated; add rice and cilantro and stir together. Place heaping spoonfuls of chicken mixture onto warm tortillas. Add a dollop of sour cream and little grated cheese if desired. Serves 6-8.
I make half of this recipe for our family and have plenty of left-overs.
I also thought it was better to use more chicken (6 chicken breasts), rather than the lesser option (4 chicken breasts).
Kids enjoy it, though younger ones might find it easier to eat out of a bowl, with the tortilla on the side.
1 to 2 Tablespoons olive oil
4 to 6 Boneless, skinless chicken breasts, thinly sliced
3 to 4 green bell peppers, sliced
2 red bell peppers, sliced
1 onion, sliced
1 to 2 T. chili powder
1/2 t. ground cumin
Salt and pepper to taste
1 16oz. can diced tomatoes, DO NOT DRAIN
1 16oz. can black beans, drained and rinsed
2 cups cooked brown rice
10 8-inch flour tortillas
1/3 cup chopped cilantro
Directions:
If you don't have cooked rice already on hand, start that cooking first.
Pour enough oil in a large skillet just to coat bottom; heat over medium-high heat. Add chicken and cook just until no longer pink; add peppers, onion and seasonings. Stir-fry until chicken is golden and vegetables are tender. Add tomatoes with juice and black beans (check flavor here to see if more salt/pepper is needed). Cook until liquid is evaporated; add rice and cilantro and stir together. Place heaping spoonfuls of chicken mixture onto warm tortillas. Add a dollop of sour cream and little grated cheese if desired. Serves 6-8.
I make half of this recipe for our family and have plenty of left-overs.
I also thought it was better to use more chicken (6 chicken breasts), rather than the lesser option (4 chicken breasts).
Kids enjoy it, though younger ones might find it easier to eat out of a bowl, with the tortilla on the side.
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