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Cut the chicken into 1/2 inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add the chicken and bell pepper, sauté until the chicken is lightly browned, about 5 minutes. Add the broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce the heat to low and cook for 5 minutes. Stir in the beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes. Serves 4 |
