Toluca Chicken & Rice
A quick one-skillet meal.
Serves 4
2 boneless, skinless chicken breasts
1 Tablespoon(s) olive oil
15 Ounce(s) jar of salsa
3/4 Cups chicken stock
1 can black or pinto beans, drained
1/2 Cups chopped green bell pepper or 1 jalapeno pepper, seeded and chopped
1 Cup instant rice

Optional Condiments:
Grated jack or cheddar cheese
Sour Cream
Avocado Slices
Cut raw chicken into 1 inch cubes. Heat oil and Saute chicken in skillet for a few minutes until cooked. Stir in salsa, broth, beans, and green pepper. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand for five minutes.