Salsa Chicken Sauté, January 25, 2016

I was planning to serve the salsa chicken sauté I made last night with just some romaine salad and pear slices, but then my beautiful wife asked if it was going over rice. She loves rice and it sounded great to me, so I cooked up a pot of rice, too. Then, she asked, "Is there cheese on it?" She loves cheese more than she loves rice, so I got a bag of shredded Mexican blend cheese out of the fridge to go along side the sour cream and avocado chunks I'd already laid out to top our meal. This is a really quick and yummy meal.

Salsa Chicken Sauté

1 green pepper, very thinly sliced

1 red pepper, very thinly sliced

Olive oil or cooking spray

2 potatoes, cubed and cooked

3 c. cubed, cooked chicken

1 can corn, drained

1 can black beans, drained

32 oz. salsa (I like Newman's Own Medium)

Sour cream

Avocado chunks

Cook peppers in a very large skillet with either oil or cooking spray for a couple minutes. Add everything but the sour cream and avocado. Stir well. Cover and cook on medium-low heat 10-15 minutes, to heat through. Serve with avocado and sour cream, over rice if desired, with cheese, if desired. You can omit the chicken and just add more black beans, for a vegetarian or vegan (skip the sour cream and cheese) meal.