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.