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Red Pepper Chicken Recipe

Photo by: Taste of Home

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.

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4 Servings
Prep: 15 min. Cook: 6 hours

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
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

Directions

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 a meat thermometer reaches 170°. Serve with rice. Yield: 4 servings.

Red Pepper Chicken published in Quick Cooking March/April 2002, p45