Instructions: Combine dressing, garlic and red pepper in 2-cup glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and refrigerate 30 minutes to 1 hour*. Remove chicken from marinade, drain well, discard marinade. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5 to 7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid. Add bell peppers, onion, oregano, pepper and cumin. Cook, stirring 4 to 5 minutes or until vegetables are tender. Add rice, black beans and tomatoes. Cook 2 to 3 minutes more or until thoroughly heated. Garnish with cilantro, serve immediately.

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