From Foods & Flavors of San Antonio by Gloria Chadwick–slightly adapted
2 skinless, boneless chicken breasts I actually used 3
1 1.25 oz. pkg. taco seasoning (or 1/4 c. of your own blend)
3 Tbs. water
2-3 Tbs. vegetable oil
1 medium onion, chopped coarsely
1 green bell pepper, coarsely chopped
1 c. frozen corn, thawed I used 1 can Mexican-style corn
1 2 oz. jar pimientos I omitted this
1 15 oz. can black beans, drained & rinsed
3 c. cooked white rice, hot
1 c. picante sauce I used 1/2 c.
Place chicken in saucepan and cover with water. Let simmer slowly until cooked through. Let cool in broth (I think it makes the chicken more flavorful) until cook enough to handle. Then chop or pull apart and toss with taco seasoning and water. Set aside.
Heat the oil in a 12″ skillet over medium-high heat. Add onion, green bell pepper and corn. Saute until tender.
Add pimientos, black beans, reserved chicken .
Stir it up well. Allow all to heat through. Stir in picante sauce.