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| 1 x ca. 450 g | Boned and skinned chicken breasts; cubed |
| 2 Teelöffel | olive oil |
| 2/3 Tasse | Salsa or picante sauce |
| 3/4 Tasse | Uncooked instant rice |
| 1/3 Tasse | water |
| 1 Dose | black beans rinsed, drained |
| | Salt optional |
| | black pepper freshly ground |
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In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper.
burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.
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