If you're ready for a change, try this stir-fry tonight! It's easy and makes great left-overs for tomorrow's lunch.
Ingredients:
4 chicken breasts, sliced into 1/2 inch strips
2 tablespoons chili powder
1 teaspoon cumin
4 garlic cloves, finely chopped
1 red onion, coarsely chopped
2 tablespoons oil
1 can pinto beans, drained
3 cups Spanish rice
salt to taste
Preparation:
Heat oil in a wok or skillet over medium heat. Add in chicken and stir-fry for 10 minutes. Add in onion and garlic and cook together for another 3 or 4 minutes or until chicken is cooked through. Reduce heat to low. Add in spices, rice and beans and stir-fry for 3-4 minutes or until heated through. Add salt to taste.
Ingredients:
4 chicken breasts, sliced into 1/2 inch strips
2 tablespoons chili powder
1 teaspoon cumin
4 garlic cloves, finely chopped
1 red onion, coarsely chopped
2 tablespoons oil
1 can pinto beans, drained
3 cups Spanish rice
salt to taste
Preparation:
Heat oil in a wok or skillet over medium heat. Add in chicken and stir-fry for 10 minutes. Add in onion and garlic and cook together for another 3 or 4 minutes or until chicken is cooked through. Reduce heat to low. Add in spices, rice and beans and stir-fry for 3-4 minutes or until heated through. Add salt to taste.
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