Mexican Beans and Rice

Ingredients
2 cans of dark red kidney beans
1 onion, chopped
1 clove garlic, chopped
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream, for toppings

Directions

1. Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor.
2. Chop up the onion and garlic. Saute the onions and garlic in the oil until the onions are translucent.
3. Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
4. Serve it over the rice with shredded cheese and sour cream, if you like.

Easy Bistro Chicken

Ingredients

2 tsp. oil

3 cups sliced fresh mushrooms

1 Onion, chopped

1 can (15 oz.) stewed tomatoes, undrained

1/4 cup Zesty Italian Dressing

3 Tbsp. Tomato paste

4 small Boneless skinless chicken breast halves (1 lb.)

1 cup Shredded Mozzarella Cheese

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
2. Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done.
3. Top with cheese; simmer, uncovered, 5 min. or until cheese is melted. Serve over pasta or rice.