Chicken With Fire Roasted Tomatoes

• 2 large or 3 small chicken breasts
• 2 tsp olive oil
• 1 medium onion, chopped
• 1 medium chili pepper, diced
• 4 cloves garlic, chopped
• 1 Tbsp red wine vinegar
• 1 tsp cumin
• 1/2 tsp (or more) salt
• 1 14.5 ounce can fire roasted diced tomatoes
• 1 8 oz can tomato sauce
• 1/2 cup chicken broth
• 1/2 cup black beans (canned or dried, soaked and parboiled)
• 1/4 cup uncooked regular rice
• 1/4 cup chopped cilantro

1. Heat olive oil in large heavy skillet and swirl to coat. Add chicken breasts and brown on each side. Remove chicken from pan and add garlic, chilis and onion. Saute until soft. Add vinegar, cumin, salt, tomatoes, tomato sauce and broth and bring to boil. Add beans and rice, stir to mix. Add chicken back to pan and simmer until chicken, beans and rice are tender, about 20 minutes. Add cilantro to pan and serve with flour tortillas.

chicken breasts, olive oil, onion, chili pepper, garlic, red wine vinegar, cumin, salt, tomatoes, tomato sauce, chicken broth, black beans, regular rice, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-with-fire-roasted-tomatoes-50175227 (may not work)