3 to 4 boneless, skinless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon chili powder
1 (15.5 ounce) can pinto or black beans
1 1/4 cups frozen corn
1/4 cup sliced green onions
1 small can diced chiles
Salt and pepper to taste
Combine the chicken, tomatoes and chili powder in a large skillet. Cook over medium-high heat for 30 minutes or until the chicken is cooked through and the juices are clear and the sauce is slightly reduced.
Add the beans, corn, and chiles. Season with the salt and pepper. Simmer for 5 to 7 minutes. Sprinkle with green onions. Serve over rice and top with cheese and any other garnish you wish.
Serves 4
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