1 tbs. Canola, coconut or olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. Southwestern spice blend
½ tsp. Salt
1 cup sliced mushrooms
1 large bell pepper, cut into strips
2 boneless, skinless chicken breast halves
1 7 oz. can mexi-corn
1 4.5 oz can chopped green chilies, drained
¼ cup taco sauce
1 Tbs. Cilantro
Cooked Rice
In a large non-stick skillet, heat oil over medium-high heat. Cook chicken through. Remove chicken from pan and slice into ½ inch slices. Cover and set aside.
Add onion, garlic, spice blend and salt. Cook until just softened, about 3 minutes.
Add mushrooms. Cook until softened, about 4 – 5 minutes.
Stir in peppers, chicken, corn, chilies, taco sauce and ¼ cup
water. Cook until heated through and vegetables are tender, about 3-4 minutes.
Sprinkle with cilantro. Serve over rice.
