Tex-Mex Chicken

• 1 (15 oz.) can black beans
• 1 (8 oz.) can corn
• 6 boneless, skinless chicken breasts
• 2 tsp. ground cumin
• 1 tsp. garlic salt
• 1 Tbsp. vegetable oil
• 1 c. picante sauce
• 1/2 c. red bell pepper, diced (optional)
• 2 Tbsp. cilantro, chopped (optional)

1. Drain and rinse black beans.
2. Drain corn.
3. Sprinkle both sides of chicken with 1 teaspoon ground cumin and garlic salt.
4. Heat oil in 12-inch skillet over medium-high heat.
5. Add chicken; cook 3 minutes on each side.
6. In medium bowl, combine beans, corn, picante sauce, red pepper and remaining cumin.
7. Turn chicken; spoon bean mixture over chicken.
8. Reduce heat to medium.
9. Cook covered for 10 minutes or until chicken is done and bean mixture is thickened.
10. Sprinkle with cilantro.
11. Serve with white or flavored rice.
12. Serves 6.

black beans, corn, chicken breasts, ground cumin, garlic salt, vegetable oil, picante sauce, red bell pepper, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852342 (may not work)