Mexican Chicken

Ingredients

• 2 chicken breasts (cubed)

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp cumin

• 1/4 tsp chili powder

• A sprinkle of cayenne pepper

• 1 can rotel

• 1 can green chiles

• 1/4 onion diced

Method

Heat about 1 tbsp of olive oil in a pan over medium. Cook until translucent! Add in chicken and seasonings. Brown each side of the chicken. Add in the rotel and green chiles! Bring to a boil then reduce here at too low. Cook for about 25-30 mins.

Refried Beans:

Add 1 can (drained) pinto beans to a small skillet. Spray the pan with non stick and drizzle a little bit of olive oil. If you like spicy—add in half of a serrano pepper diced and seedless. Cook on medium for about 10 mins. Once boiling mash the beans! Cook for about 5 more mins.

Mexican Rice

Rice

• 1 c white rice

• 1 small can tomato sauce

• 1 can corn (drained) + optional

• 1 tbsp organic better than chicken boullion

• 1/4 tsp cumin

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 2 c water

Brown the rice with a little bit of olive oil. Once browned add all ingredients! Bring to a boil, cover, reduce to a simmer and cook for about 20 minutes or until all liquid is absorbed. If using the boullion cube—make sure it dissolves before covering.