How to Make Chicken Picante San Antonio

For spicy food lovers. Tex-Mex style picante flavored chicken breast with black beans; now that is hot stuff cooking.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2-1/2 cups uncooked rice
• 6 chicken breast halves, boned and skinned
• 2 teaspoons ground cumin
• 1 teaspoon garlic salt
• 1 tablespoon vegetable oil
• 3 tablespoons fresh lemon juice
• 1 cup black beans, canned, rinsed and drained
• 1/4 teaspoon nutmeg
• 1 cup whole kernel corn, drained
• 3/4 cup store bought picante sauce
• 1/2 cup chicken broth
• 1/2 cup diced red bell pepper
• 3 whole dried red pepper
• 2 tablespoons chopped cilantro

1. Cook rice in a pot according to package direction. Keep warm when done cooking.

2. Wash chicken and dry with paper towels.
   
   Rub both sides of chicken breast pieces with lemon juice, garlic salt and 1 teaspoon cumin. Marinate for 15 minutes in the fridge.

3. Heat skillet and cook chicken with cooking oil over medium-high heat, cover, 15 to 20 minutes or until brown. Turning often to cook on all sides of the chicken.

4. While chicken is cooking, combine in a bowl the corn, beans, nutmeg, picante sauce, chicken broth, the remaining 1 teaspoon cumin, and red pepper.
   
   In a saucepan, add the dried red pepper and cook the bean mixture over high heat uncovered. Stirring frequently. Heat until mixture is thickened, about 3 minutes.

5. Transfer chicken to 6 plates and pour over with bean sauce. Spoon equal amount of cooked rice on plates. Sprinkle cilantro on top and serve. Add additional picante sauce if desired.
   
   For 6 persons.