Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.Please come back and join me for Freezer Food Friday.
Chicken breasts are treated to a bevy of black beans, red peppers and tomatoes in this Southwestern supper from Piper Spiwak. “We love this colorful dish over rice cooked in chicken broth,” pens the Vienna, Virginia cook.SERVINGS: 4
4 boneless skinless chicken breast halves
1 can (15 ounces) black beans, rinsed and drained
1 jar (15 ounces) roasted red peppers, undrained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 teaspoon salt
Pepper to taste
Hot cooked rice
Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt and pepper. Pour over the chicken. Cover and cook on low for 6 hours or until chicken is no longer pink. Serve over rice.
Yield: 4 servings.