Monday, June 20, 2011

Mexicano Rice Skillet

1 12.5 oz. can of chicken
1 14 oz. can of canned tomatoes
1 14 oz. can of black beans, drained and rinsed
1 packet of taco seasoning
1/3 cup of water

Drain your can of chicken and put it in a large skillet over medium-high heat. Then add your tomatoes, black beans and taco seasoning. Then stir in the water. Break up the chicken as much as you can. Let it simmer for about 5 minutes until completely heated through.
Serve over brown rice, sprinkle some shredded Monterey Jack cheese over it and enjoy!

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