The Global Kitchen

I'd like to thank Bob for bringing this recipe to my attention. I like to use my large cast iron skillet and "one pot" meals are awesome so this was right up my alley. It's also very easy once you get the vegetables chopped. I used a red bell instead of green. I also poached some boneless skinless chicken breast but you could also buy a rotisserie chicken and shred it to save some time. I think other vegetables like corn and zucchini would work in this dish.

Recipe courtesy of Cooking Light HERE