Prep Time: 10 Minutes
Cook Time: about 8 Minutes
Ready in: 18 Minutes
Makes 4 servings
2 lbs. boneless and skinless
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
2 tablespoons olive oil, divided
2 scallions, chopped
1 teaspoon rosemary
1 garlic clove, minced
1 can (4 ounces) chopped mild green chilies
1 can (19 ounces) black beans, rinsed and drained
1 cup hot cooked rice
1. Slice the chick breasts
into 1/4 inch strips.
2. In medium-sized bowl, place the chicken breast strips then
add the chili powder, cumin, oregano, rosemary and 1 tablespoon
olive oil; then mix together well.
3 Cook the white rice according to page and set aside.
4. Pre-heat a large skillet to medium high heat then add the
remaining olive oil. Add the coated chicken breast strips and
stir-fry for 5 minutes; then add the scallions, garlic, chilies
and beans then stir-fry for 3 minutes longer until heated through.
5. Serve other the cooked rice.