-
Season chicken with salt, pepper and 1 tsp of cumin.
-
Heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side)
-
Remove chicken from pan and set aside.
-
Add black beans, corn Rotel, tomato paste and 1 TB cumin to the pan.
-
Stir well heat untill bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes.
-
Stir in cilantro and cook 2 minutes more.