Saturday, March 13, 2010

Roasted Pepper Chicken with Mexican Rice

Working full-time lately has left me with little energy for cooking elaborate meals when I return home in the evening. Plus, I'm not big on creativity when it is just me eating. It is difficult to elicit the creative spark when you don't have another to enjoy it with, ya know? (Oh dear, this is making me sound like a loner with no friends... ;-) As a matter of fact, we enjoy meals together all the time, I've just been remiss in recording lately...and the fact I keep forgetting to visually document. :-p) Nonetheless, I don't like to skimp on zesty flavor combinations so I've been mixing and matching flavors recently that come together in a jiffy. My penchant for Mexican fare churned up this tasty meal the other evening....


2 chicken breasts

salt and pepper, to season

3-4 pieces of roasted bell peppers (Trader Joe's come in a jar with garlic)

a handful of spinach

1/2 c. cooked rice

1/2 c. black beans

1/4 c. picante salsa

Cut chicken into bite-sized pieces. Season with salt and pepper. Cook over medium heat until cooked through. Toss in bell peppers and spinach, cooking until spinach is wilted.

Heat rice, beans and salsa mixed together in a pot.

Serves 1.

1 comment:

Christina said...

I totally understand the feeling! Sometimes it's nice not to have to worry about cooking when it's just yourself, too. The roasted peppers here sound great!