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Heat 1 teaspoon olive oil in a medium skillet over
medium heat. Sauté 1/2 cup thinly sliced red bell
pepper, 1/4 cup frozen corn, 1/4 cup black beans,
and 2 ounces diced cooked chicken 5 minutes;
season with salt and pepper to taste. Spoon
chicken mixture over 1/2 cup cooked brown rice and
top with 1/4 cup salsa and 2 tablespoons shredded
Monterey Jack
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