Mexican Chicken and Black Bean Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, diced)
• Garlic (3 cloves, minced)
• Bell pepper (1, diced (any color))
• Canned diced tomatoes (1 can (14.5 oz), with juices)
• Ground cumin (1 teaspoon)
• Chili powder (1 tablespoon)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Coconut milk (1 can (13.5 oz))
• Black beans (1 can (15 oz), drained and rinsed)
• Chicken breast (1 lb, cut into bite-sized pieces)
• Fresh cilantro (1/4 cup, chopped, plus more for garnish)
• Cooked rice (for serving)

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Increase the heat to medium-high and add the chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides.
4. Add the diced bell pepper, canned tomatoes (with juices), ground cumin, chili powder, paprika, salt, and pepper. Stir well to combine all the ingredients.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender.
6. Stir in the drained black beans and cook for an additional 5 minutes to heat through.
7. Remove from heat and stir in the chopped cilantro, reserving some for garnish.
8. Serve the Mexican chicken and black bean curry over cooked rice, and garnish with additional cilantro as desired.