Ingredients
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2 (14 1/2 ounce) cans diced tomatoes
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2 (15 1/4 ounce) cans kidney beans, drained
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4 tablespoons vegetable oil
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2 cloves garlic, peeled and finely chopped
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3 teaspoons ground cumin
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salt
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1/3 cup cilantro, chopped plus sprigs for garnish
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6 boneless skinless chicken breasts
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1 teaspoon curry powder
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6 cups hot cooked rice
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1/2 pint sour cream or 1/2 pint plain yogurt
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2 medium onions, peeled and finely chopped
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fresh ground pepper, to taste
Instructions
- Heat 2 Tbsp of vegetable oil in large frying pan.
- Stir in chopped garlic, cumin and onions.
- Cook for 5 minutes over medium heat.
- Stir in kidney beans and diced tomatoes.
- Cook over medium heat for 5 to 10 minutes, stirring occasionally.
- Season to taste with salt and pepper.
- Stir in chopped cilantro.
- Keep warm.
- Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
- Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
- Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
- Add dollop of sour cream on each serving.
- Garnish with cilantro sprigs.