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Red Pepper Chicken

Red Pepper Chicken
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.
4 ServingsPrep: 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.
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