Easy Dinner

Sometimes, I just need a break. This is the absolute tastiest "break" recipes that I have. it's perfect for a lazy Saturday night or Sunday night dinner. It's fun to sit around and get a little messy! If you are a member of my family, a LOT messy!

.
Chicken Picadillo and Rice with Black Beans

.

Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
.
Yield
4 servings (serving size: about 1 cup)
.
Ingredients
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)

Preparation
.
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
>
While you are preparing the picadillo, you can prepare white rice, as per your usual. About 1 cup or dry rice, to 2 cups boiling water and let simmer covered for 20 minutes. When rice is desired texture, add 1 (15 oz) can of rinsed black beans. Stir together, and add some chopped cilantro. Serve beside picadillo.

For a little fun, you can serve these with warm wraps, a little cheddar cheese and sour cream. And all the other fixins that make a wrap impossible to fold up..:-)

Recipe and pic from Cooking Light, July 2006 , found online at MyRecipes.com