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South of the border chicken
1 tablespoon vegetable oil
1/2 cup chopped onion
1 pound boneless, skinless chicken breasts
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 cup chicken broth
1 1/2 cups low-sodium V-8 Juice
1 can (15 ounces) pinto beans
2 ounces sharp cheddar cheese
2 tablespoons finely chopped fresh cilantro
1/4 cup sour cream, optional
3 cups cooked long-grain white rice
Heat the oil in a large, heavy, nonstick skillet. Add the onion and cook until
softened, about 2 minutes.
Cut chicken into 1/2-inch dice. Add to onion, along with chili powder, cumin and oregano. Cook until chicken is no longer pink, about 3 minutes.
Add the chicken broth, V-8 Juice and beans with their liquid. Bring to a boil;
reduce heat and simmer, uncovered, 20 minutes.
Chop cheddar cheese into 1/2-inch cubes or grate it; stir 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.
Makes 4 servings.
Source Unknown
Recipe source: AbakersDelight yahoo group, submitted by Sharon