Chicken, Black Bean & Quinoa or Rice Skillet

Ingredients

• 1/2 lb diced boneless skinless chicken thighs or breasts
• Up to 2 cups diced vegetables of your choice (bell pepper, onion)
• 1 cup quinoa or white rice, rinsed and drained
• 1 bottle Mesa de Vida Latin Inspired Cooking Sauce
• 1 can rinsed and drained black beans
• 3/4 cup broth
• Salt to taste

Directions

1. 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
2. Stir in your vegetables, cook for 3 minutes
3. Stir in the remaining ingredients. Bring to a simmer, then lower the heat to low
4. 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.)
5. Turn off the heat and let rest for 5 minutes. Fluff the quinoa or rice with a fork and serve