Salsa Chicken

1 pound of chicken (boneless breasts, tenders, or chunks)

1 can Rotel tomatoes with green chilies

1 jar salsa (I used Pace medium)

1 green pepper, sliced or diced

1 red pepper, sliced or diced

1 yellow pepper, sliced or diced

1 onion, chopped

1 can black beans, drained and rinsed

1 bag frozen corn

Cumin, to taste

Black pepper, to taste

3 cups rice, cooked

Colby Jack cheese, shredded, optional

Sour cream, optional

Saute the chicken. When cooked through, remove to plate. Add the tomatoes, salsa, peppers, onion, beans, corn and spices to skillet. Heat through, especially if your veggies are frozen. Meanwhile, shred the chicken or cut into smaller pieces. Add back to skillet. Serve over rice. Sprinkle with cheese and sour cream, if desired.