Mexican Fiesta Chicken

• 1 cup onion, chopped
• 2 tablespoons hot peppers, chopped
• 1 (15 1/4 ounce) can corn (drained)
• 1 (15 1/4 ounce) can pinto beans (rinsed and drained)
• 1 (15 1/4 ounce) can black beans (rinsed and drained)
• 1 (24 ounce) can diced tomatoes
• 1 (16 ounce) jar salsa
• 1 (1 1/4 ounce) package taco seasoning (reduced sodium)
• cumin
• salt & pepper
• 1 lb chicken breast, cut into bite size pieces
• 1/2 cup cilantro, chopped

1. Sweat onions until soft.
2. Add jalopenos, continue to cook for a minute or two.
3. Add corn, both beans, tomatoes, salsa, seasonings.
4. Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
5. Add chicken, simmer until chicken is cooked through.
6. serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

onion, hot peppers, corn, pinto beans, black beans, tomatoes, salsa, taco, cumin, salt, chicken breast, cilantro

Taken from www.food.com/recipe/mexican-fiesta-chicken-453729 (may not work)