2 tablespoons vegetable oil
1 cup chopped onion
2 medium green bell peppers, cut into 1-inch pieces
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
1/4 teaspoon ground black pepper
3 cups hot cooked brown rice
2 cans (16 oz each) Rosarita® Traditional Refried Beans, heated
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||11 g||42%|
|Vitamin C||35 mg||59%|
|Vitamin A||349 iu||7%|
Heat oil in large skillet over medium-high heat. Add onion and bell peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5 minutes or until no longer pink in centers, stirring several times.
Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over rice with refried beans.
To increase spiciness of chicken mixture, add 1/4 teaspoon crushed red pepper flakes with the black pepper.
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