Evening Edge
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DEL.ICIO.US
Mexicali Chicken
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Low fat: 
Andrea Hanley of Alpharetta says this is not her original recipe; she thinks it may have come from the back of a box of rice. Whatever its origin, we're glad she decided to share. It is one of her favorites because it's fast, cooks in one pan and is low in fat. It's also a one-dish meal, but you could serve it with some warmed tortillas to further the Southwestern flavors.
--- Mary Ann Clayton
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound boned and skinned chicken breasts, cut in 1-inch strips
1 (15-ounce) can black beans rinsed and drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 cup long-grain white rice
2 teaspoons instant chicken bouillon
Instructions:
Coat a large nonstick skillet with vegetable oil spray. Saute the chicken strips in the skillet until no longer pink, about 5 minutes. Add beans, tomatoes, 1 1/2 cups water, rice and bouillon; stir and bring to a boil. Reduce heat; cover and simmer 20 minutes.
Nutrition:
Per serving: 405 calories (percent of calories from fat, 8), 32 grams protein, 60 grams carbohydrates, 7 grams fiber, 4 grams fat, 63 milligrams cholesterol, 662 milligrams sodium.
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