Mexicali Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken breasts, skinned and 1 1/2 c Water bonesless; in strips 1 c Converted rice
15 ounce: Black beans, drain and rinse
4 t: Chicken bouillon,
14 1/2 ounce: Mexican style stewed tomato,
Directions:
In large non stick skillet, over medium high heat, cook chicken in Pam
until no longer pink, about 5 minutes. Add remaining ingredients;
bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove
from heat; let stand 5 minutes before serving.
Submitted By MEG ANTCZAK On 03-06-95
Source from luhu.jp
until no longer pink, about 5 minutes. Add remaining ingredients;
bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove
from heat; let stand 5 minutes before serving.
Submitted By MEG ANTCZAK On 03-06-95
Source from luhu.jp