Speedy South Of The Border Chicken

Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins

Ingredients

• Servings: 4


• 1 tablespoon vegetable oil


• 4 ounces chopped onions


• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes


• 2 teaspoons chili powder


• 1/2 teaspoon ground cumin


• 1/2 teaspoon oregano


• 4 ounces reduced-sodium chicken broth or 4 ounces homemade chicken broth


• 12 ounces low-sodium v8 juice


• 15 ounces di neal's refried beans or 15 ounces store-bought pinto beans


• 2 ounces vermont sharp cheddar cheese, shredded or grated (english gloucester cheese is wonderful in this dish!)


• 2 tablespoons finely chopped fresh cilantro


• 2 ounces sour cream, optional


• 3 cups cooked long-grain rice

Recipe

• 1 heat the oil in a large, heavy, nonstick skillet.


• 2 add the onion and sauté until just softened.


• 3 add the chicken to the onion, along with the chili powder, cumin and oregano.


• 4 cook until chicken is no longer pink.


• 5 add the chicken broth, v-8 juice and beans with their liquid.


• 6 bring to a boil; reduce heat and simmer, uncovered, 20 minutes.


• 7 stir the cheese into chicken mixture until melted.


• 8 immediately remove from heat.


• 9 serve over rice, and sprinkle with chopped cilantro.


• 10 add a dollop of sour cream, if desired.