San Antonio Chicken

2 skinless, boneless chicken breasts
1 (1.25 oz.) package taco seasoning
1 chipotle chile, from can in adobo sauce
3 TBLS water (from cooking chicken)
1.5 TBLS vegetable oil
1 medium onion, coarsely chopped
1 large clove of garlic, minced
1 Poblano pepper, chopped
1 C frozen corn, thawed
1 4oz. jar pimientos
1 (15 oz.) can pinto beans, drained and rinsed
3 cups hot cooked white rice
1 C chunky salsa

Place the chicken and chipotle chile in a saucepan and cover with water.
Let simmer for 10 to 15 minutes or until the chicken is cooked through.
Remove to a cutting board and coarsely chop the
chicken and chile.

In a medium-size bowl, toss the cooked, chopped chicken with the taco seasoning mix and 3 TBLS of water that the chicken was cooked in. Set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, poblano chile, and corn. Saute until tender.

Add the pimientos, pinto beans, chopped chicken, rice, and chunky salsa. Stir to mix and heat through.

Makes 12 one cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user WOODLANDSPRYTE.