Spicy Chicken and Bean Skillet

By carvalhohm

Ingredients

• 1/2 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 can (15 ounces) black or kidney beans, rinsed and drained
• 1 medium tomato, chopped
• 1/2 cup salsa
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked rice (optional)
• 1/2 cup sour cream

Preparation

Step 1

Coat large skillet with nonstick cooking spray; heat over medium heat. Add the chicken, onion, and garlic, and saute for 5 to 6 minutes, stirring until the chicken is browned on all sides.

Stir in beans, tomato, salsa, salt, and pepper. Cook for 1 to 2 minutes, or until heated through and no pink remains in chicken.

Spoon over warm rice, if desired, and serve topped with dollop of sour cream.

Note: Make this more authentic by garnishing it with additional chopped onions and salsa, or shredded Cheddar cheese and cilantro.

Notes:

Make this more authentic by garnishing it with additional chopped onions and salsa, or shredded Cheddar cheese and cilantro.