Tex Mex Curry

Ingredients

Oil

2 tablespoons (for sautéing)

Salt

to taste

Black pepper

to taste

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped

Frozen corn

1 cup

Black beans

1 can (15 oz), drained and rinsed

Diced tomatoes

1 can (14.5 oz)

Coconut milk

1 can (13.5 oz)

Cayenne pepper

1/2 teaspoon (adjust to taste)

Paprika

1 teaspoon

Cumin

1 teaspoon

Tex-Mex seasoning

2 tablespoons

Garlic

3 cloves, minced

Bell pepper

1, diced (any color)

Onion

1 medium, diced

Chicken breast

1 pound, cut into bite-sized pieces

Instructions

1. In a large skillet, heat the oil over medium heat.
2. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Add the chicken pieces to the skillet and cook until they are browned on all sides, about 6-8 minutes.
4. Sprinkle the Tex-Mex seasoning, cumin, paprika, and cayenne pepper over the chicken and vegetables. Stir well to coat everything evenly with the spices.
5. Pour in the coconut milk and diced tomatoes. Stir to combine and bring the mixture to a gentle simmer.
6. Add the black beans and frozen corn to the skillet. Season with salt and pepper to taste.
7. Cover and simmer the curry for about 20 minutes, or until the chicken is cooked through and the flavors have melded together beautifully.
8. Just before serving, stir in the chopped cilantro and lime juice to brighten the dish.
9. Serve the Tex-Mex curry over cooked rice or with warm tortillas for a delightful meal.
10. Garnish with additional cilantro and lime wedges, if desired.