Prep time: 15 minutes

Cook time:30-40 minutes

Materials:

• 1 large onion chopped
• 3 garlic cloves minced
• 1 bell pepper or handful of mini peppers chopped
• 2 chicken breasts cubed
• 1 tbsp. poultry seasoning
• 1/4 tsp cayenne pepper
• 10 oz. Rotel tomatoes and chilis
• 28 oz. tomato sauce
• 2 cups chicken stock ( I use water and a chicken bouillon cube)
• 2 cups white rice (I prefer jasmine or basmati)
• 1 tbsp. oregano
• Salt and pepper to taste
• 2 tbsp olive oil (may need more for veggies)

Process:

1. In a medium sized mixing bowl combine cubed chicken breasts, poultry seasoning, cayenne pepper, salt and pepper. Mix well.
2. Place a soup pot or Dutch oven over medium/ high heat. Add in the olive oil.
3. Once oil is hot add in the chicken. Cook the chicken for 4-5 minutes (or until cooked through), stirring occasionally. Remove from the pot and place in a clean bowl.
4. Into the same pot add in the onion (if you need more oil feel free to add some at this point).
5. Cook 2-3 minutes (or until cooked through), stirring often.
6. Add in the garlic and cook until fragrant, about 60 seconds.
7. Add in the peppers.
8. Add the chicken back in along with the black beans, Rotel tomatoes, tomato sauce and chicken stock. Mix well to combine.
9. Season with salt, pepper and oregano. Mix well.
10. Add in the rice and mix well to combine.
11. Bring to a boil then reduce to a simmer. Cover and cook 25-30 minutes or until rice is fully cooked through. Stir periodically so that the rice doesn’t stick to your pot.
12. Plate, top with cheddar cheese (optional) and ENJOY!