Chicken Picado


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 medium green bell peppers, chopped
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups Daily Pantry Diced Tomatoes, undrained
  • 1/4 teaspoon ground black pepper
  • 3 cups hot cooked brown rice
  • 2 cans (16 oz each) refried beans, heated


  1. Heat oil in large skillet over medium-high heat. Add onion and bell peppers; cook 5 minutes or until crisp-tender.
  1. Add chicken; cook 5 minutes or until no longer pink in centers, stirring several times.
  2. Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, 5 minutes.
  3. Serve chicken mixture over rice with refried beans.