1large jalapeno pepperseeded and finely diced (omit or increase based on your heat level preference)
2clovesgarlicfinely minced
Salt and pepperto season chicken breasts
4skinless boneless chicken breast halves
115 oz. can diced tomatoes
115 oz. can black beans, drained
115 oz. can corn, drained
1/4teaspoondried cumin
1bunch cilantrorough chopped
4servings cooked brown rice
Instructions
Prepare your ingredients as directed.
If you are using regular brown rice, you’ll want to start cooking it before the chicken because it takes much longer than using instant rice. If you are using instant rice, you can start cooking that while the chicken is simmering in the sauce.
In a non-reactive bowl, toss together the avocado and lemon juice. Then set it aside.
In a large cast iron skillet over medium heat of a campfire or camp stove, brown the bacon until it is almost done.
Now add the onion, jalapeno pepper and garlic to the pot. Stir and continue cooking over medium heat until these ingredients are softened.
Season the chicken on both sides with salt and pepper, then add it to the skillet. You want to just brown both sides of the chicken breasts.
Add the diced tomatoes, black beans, corn and cumin into the cast iron pan on top of the chicken mixture. Cover the skillet with a tight-fitting lid and reduce heat to a simmer. If your skillet doesn’t have a lid, just use aluminum foil to cover the pan.
Continue cooking with the mixture simmering and covered until the chicken is cooked through, about 30 minutes depending on size of chicken breasts.
Serve over rice and top with cilantro and avocado.