• 2 tablespoons extra-virgin olive oil, plus more for drizzling 
• 1/2 of an onion, chopped
• 2 garlic cloves, finely chopped
• 2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
• 1 cup shredded cooked chicken
• 1 cup cooked Rancho Gordo Royal Corona beans with some broth
• Salt and pepper to taste
• Cooked rice, for serving (optional)

Serves 2 to 4

1. Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.
2. Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.