Spicy chickpea & chicken skillet

Did I mention how much I love having my husband home on leave? Normally he's too tired to help me cook and that's fine, he works on tanks all day! He kinda sits around and let's the kids climb all over him. Fine by me :) Gets them outta my hair.

Tonight's adventure of baby daddy's cooking is another tex-mex inspired dish. Lots of flavors, lots
Of fiber, and a whole 'lotta clean. That makes mama happy.

Chickpea & chicken skillet


1 can organic black beans, drained & rinsed
1 can chick peas (garbanzo) drained & rinsed
1 cup salsa
3/4 cup water
2 cups cooked brown rice
1/2 cup shredded Monterey Jack cheese
1 tablespoon olive oil
2 cups chopped cooked chicken
Half chopped red pepper
1 chopped onion
2 cloves garlic
1 teaspoon chili powder
2 teaspoons adobo powder
1 teaspoon crushed red pepper
Salt pepper to taste

Heat the oil in a large skillet or frying pan. Add in the garlic, onions and peppers. Sauté for a few minutes.
Add in the chicken, salsa, water, spices,beans and chickpeas.
Simmer for 10 minutes or until the mixture thickens up.

Serve over the brown rice and some shredded Monterey Jack cheese.
Yummmmmmm.

Enjoy!
-D