I got this from a friend at church; I haven't made it yet, but she brought it to a potluck and it was so yummy I had to ask for the recipe. It is credited to The Bean Education & Awareness Network. Prep time includes marinating time. ****update**** I messed up the marinating once I finally made this and left out the garlic and red pepper in the marinade. Instead I put the garlic in while sauteing the chicken and put in the red pepper with all the other spices. This made it pretty spicy, but good!

Ingredients

6 serv.

(8 ounce) bottle fat-free Italian salad dressing1
1
garlic cloves↗3
minced
ground red pepper↗1⁄2 teaspoon
boneless skinless chicken breast↗1 lb
cut into 1/4-inch thick strips
olive oil↗1 tablespoon
bell peppers↗2
chopped (red or green are fine)
onion↗1
chopped
oregano↗1 teaspoon
ground black pepper↗1⁄2 teaspoon
ground cumin↗1⁄2 teaspoon
cooked rice↗6 cups
black beans↗2
(15 ounce) cans or 3 cups cooked black beans, rinsed
diced tomatoes2
(14 1/2 ounce) cans
chopped fresh cilantro

Step-by-step instructions

1
Combine dressing, garlic and red pepper in a 2 cup glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and marinate at least 30 minutes, but overnight is fine.
2
Remove chicken from marinade, drain well, discard marinade. Heat oil in large skillet over medium high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.
3
Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring, 4-5 minutes or until vegetables are tender.
4
Add rice, black beans and tomatoes. Cook 2-3 minutes more or until thoroughly heated.
5
Garnish with cilantro, serve immediately.

Source: food.com

Original recipe ↗

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