Hot Spicy Skillet Chicken

• 1 -2 teaspoon dried chipotle powder or 1 -2 teaspoon dried ancho chile powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breasts (small about 4 oz each)
• 1 tablespoon oil
• 15 ounces black beans, drained
• 11 ounces Mexican-style corn, undrained
• 1/3 cup salsa (the hotter the better)
• 2 cups hot cooked rice (white, brown or mexican)
• cheese, cheddar, monterey jack, etc. (optional)
• chopped cilantro

1. In a small bowl combine chili powder, garlic powder, salt, and pepper. Sprinkle evenly over chicken breasts.
2. In skillet heat oil over medium heat. Add chicken and cook for 6 to 8 minutes until juices run clear.
3. Stir in beans, corn, and salsa. Heat to boiling. Cover and simmer 5 minutes or until heated through and thickened.
4. Serve over rice. Top with cheese, if desired, and garnish with cilantro.

chipotle powder, garlic, salt, pepper, chicken breasts, oil, black beans, corn, salsa, rice, cheese, cilantro

Taken from www.food.com/recipe/hot-spicy-skillet-chicken-465692 (may not work)