Chicken and Black Beans

 INGREDIENTS

3 tablespoons olive oil

1pinch crushed red pepper flakes

1large onion

4 -5 cloves garlic, chopped

4 boneless skinless chicken breasts, cut into strips

2 teaspoons oregano, separated

2 teaspoons ground cumin, separated

2 (16 ounce) cans black beans, undrained

1 (4 ounce) jar sliced pimientos

salt & pepper

3 tablespoons balsamic vinegar

3 cups chicken broth

1 1⁄2 cups white rice

DIRECTIONS

In a large pan, heat olive oil and add red pepper flakes.

Add onion and garlic, and cook until onion is tender.

Increase heat, add chicken, stirring until cooked.

Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.

Add black beans, pimentos, remaining spices, and balsamic vinegar.

Blend and simmer uncovered for 30 minutes, re-seasoning if needed.

While beans are simmering, bring broth to boil in a pan, add rice.

Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.

Serve bean mixture over rice.