Ingredients:
1 tablespoon vegetable oil
1 pound ground chicken
1 medium onion - chopped
1 jalapeno or serrano pepper - seeded and diced
1 clove garlic - minced
1 cup converted long grain white rice
1 28 oz can diced tomatoes - reserve juice
1 6 oz can tomato paste
1 cup chicken broth
1 4 oz can diced green chilies
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz can black beans - rinsed and drained
1 11 oz can whole kernel corn - drained
1 cup shredded cheddar cheese
salsa and sour cream - for topping

How to make this recipe:
In a 12" nonreactive skillet, heat the oil over med. high heat. Add the chicken, onion, jalapeno pepper & the garlic. Cook, stirring to break up the
meat, until chicken has lost all trace of pink & the veggies are softened, about 7 minutes.

Drain off excess fat from pan. Stir in the rice, tomatoes with their juices, tomato paste, chicken broth, chilies, cumin, chili powder, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and cook until the rice is tender, about 30 minutes.

Stir in beans & corn and continue cooking, covered, until the beans and corn are heated through,
3-5 min.

Just before serving, stir in the cheese. Top with sour cream and salsa. Sprinkle with chopped cilantro before serving.

Notes: Notes: I have used ground beef and chopped chicken breasts instead of ground chicken.

Serves 6

Recipe from: lynna