Green Chili Chicken & Rice Skillet

Jonathan didn't like this recipe very much, but I loved it. I froze the left-overs (sans cheese) and when I reheated them, it was like having a healthy (cheap) TV dinner. I also added some Franks' Red Hot hot sauce to it, because I like a lot of heat and spice.

1/2 cup chopped green peppers (I used 1 tiny can green chilis)

1 clove garlic, minced

1 tsp. olive oil

3/4 cup diced tomatoes and green chilies, undrained

3/4 cup canned black beans, drained, rinsed

1 cup water

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

1 cup instant brown rice, uncooked

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.

STIR in chicken and rice; cover. Simmer 5 min.

REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese. from Kraftfoods.com

Easy Quesadillas

Easy Quesadillas

Tortillas
Boneless Skinless Chicken Breasts
Cheese
Fajita Seasoning

Clean, trim, and cube chicken breasts. Cover with fajita seasoning.
Brown chicken breasts in skillet.
On Med-low to Medium heat, toast tortilla with cheese and chicken in middle and another tortilla on top, flipping occasionally.

(I wasn't sure how much detail to put on this... maybe someone doesn't know how to make quesadillas!!)