Ingredients:
1 tablespoon vegetable oil
4 ounces chopped onions
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
4 ounces reduced-sodium chicken broth or 4 ounces homemade chicken broth
12 ounces low-sodium V8 juice
15 ounces di neal’s refried beans or 15 ounces store-bought pinto beans
2 ounces vermont sharp cheddar cheese, shredded or grated ( English Gloucester cheese is wonderful in this dish!)
2 tablespoons finely chopped fresh cilantro
2 ounces sour cream, optional
3 cups cooked long-grain rice
Directions:
Heat the oil in a large, heavy, nonstick skillet.
Add the onion and saute until just softened.
Add the chicken to the onion, along with the chili powder, cumin and oregano.
Cook until chicken is no longer pink.
Add the chicken broth, V-8 Juice and beans with their liquid.
Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
Stir the cheese into chicken mixture until melted.
Immediately remove from heat.
Serve over rice, and sprinkle with chopped cilantro.
Add a dollop of sour cream, if desired.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.