1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 can (14.5 ounces) chicken broth
˝ teaspoon ground cumin
1 can (15 ounces) BUSH'S BEST Black Beans, drained and rinsed
1 can (16 ounces) BUSH'S BEST Pinto Beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 package (10 ounces) frozen corn, thawed
1 tablespoon red wine vinegar
1 cup cooked rice
Grilled chicken breast
In a large skillet, sauté the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth and cumin. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly.
Serve over rice and top with grilled chicken.
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