Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) mexican stewed tomatoes, undrained
• 1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
• 1 large onion, chopped
• 1/2 cup water
• salt and pepper to taste
• hot cooked rice

Directions

1. Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
2. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken.