Spicy Cuban Chicken
A hearty and delicious Cuban-style chicken and rice dish with black beans.
1 (8-ounce) bottle fat-free Italian dressing
3 cloves garlic, minced
1/2 teaspoon ground red pepper
1 pound boneless, skinless chicken breasts, cut into 1/4-inch thick strips
1 tablespoon olive oil
2 medium-size red or green bell peppers, chopped
1 medium onion, chopped
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 cups cooked rice
2 (15-ounce) cans black beans, rinsed, drained
2 (14.5-ounce) cans diced tomatoes
Chopped fresh cilantro
- Combine dressing, garlic and red pepper in 2-cup glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and refrigerate 30 minutes to 1 hour*. (Chicken may be marinated overnight.)
- Remove chicken from marinade, drain well, discard marinade. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid. Add bell peppers, onion, oregano, pepper and cumin. Cook, stirring 4 to 5 minutes or until vegetables are tender. Add rice, black beans and tomatoes.
- Cook 2 to 3 minutes more or until thoroughly heated. Garnish with cilantro, serve immediately.
Makes 6 servings.
Tip: Chicken may be marinated overnight.
Recipe provided courtesy of The Bean Education & Awareness Network.