This recipe was born one night while I tried to use up all the things in the pantry and refrigerator before going shopping again. It turned out so good, my family declared it a hit.
Ingredients:
- 1 pound chicken breast tenderloins
- 4 green onions, chopped
- 3 celery stalks, chopped
- 1 can of diced tomatoes
- ¼ cup of jalapenos, chopped (I used canned. If using fresh, one chopped and seeded pepper will be just right.)
- 1 can of pinto beans, drained and rinsed
- 1 small can of sliced black olives
- 2 cups of chicken broth
- 2 cups of rice
- 1 tablespoon chili powder
- 1 tablespoon cumin
Preparation:
Saute the chicken breast tenderloins in a few tablespoons of the chicken broth. After cooking, cut them into chunks and return to the pan.
Cook the onion and celery in a few tablespoons of chicken broth, just until tender.
Add all the ingredients to the pan, and cook over medium heat until the rice is done, about 20 minutes.
Serve it with a salad.
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