Chicken Skillet Dinner Ole'

Skillet dinners are wonderful for busy days when there isn't much time to prepare a meal. This recipe is like a Mexican stir-fry with salsa that is served over rice to make a very filling and satisfying meal, and it is not spicy, so it could be kid-friendly. I clipped this recipe out of the hometown newspaper where we used to live. I made just a few adjustments to our liking. Maybe you and your family will also enjoy it. Blessings...

Recipe:

1/2 lb. cubed chicken breast
1 tbsp. olive oil
1/2 cup each, chopped onion, bell pepper, sweet red pepper and celery
2/3 cup salsa
2-4 tbsps. canned chicken broth, as needed
1/2 tsp. dried thyme
1/2 tsp chili powder
1/2 tsp. dried oregano
1 16-ounce can black beans, rinsed and drained
chopped fresh cilantro, as desired
cooked rice

1. In a large skillet, saute' chicken in oil until no longer pink. Add vegetables and saute' until crisp-tender.
2. Combine salsa with spices and black beans. Stir into chicken and vegetable mixture. Add chicken broth, as needed, if the mixture seems too dry. Heat through.
3. Sprinkle with cilantro, if desired. Serve over rice.

Yield: serves 4
Note: This recipe would be easy to double for a larger family.