Ingredients
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1/2 lb diced boneless skinless chicken thighs or breasts
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Up to 2 cups diced vegetables of your choice (bell pepper, onion)
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1 cup quinoa or white rice, rinsed and drained
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1 bottle Mesa de Vida Latin Inspired Cooking Sauce
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1 can rinsed and drained black beans
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3/4 cup broth
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Salt to taste
Directions
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In a large skillet over medium-high heat, sear protein (if using diced or whole chicken pieces), or fully cook (for ground meat) until golden brown
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Stir in your vegetables, cook for 3 minutes
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Stir in the remaining ingredients. Bring to a simmer, then lower the heat to low
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Cover with lid, or foil, and cook for 20-25 minutes until the meat is fully cooked and the quinoa or rice is tender. (If there is still a lot of liquid at the bottom of the pan continue cooking for 5 more minutes until it's absorbed.)
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Turn off the heat and let rest for 5 minutes. Fluff the quinoa or rice with a fork and serve