Chicken Chili with Beans

3-4 chicken breasts
1 large green pepper, diced
1 tsp. garlic
1 can pinto beans
1/4 C water
1/2 C green salsa

Salt and generously pepper chicken and fry in a little olive oil. Remove from pan and cut up. Add garlic and green pepper to pan and stir fry until peppers are tender. Stir in pinto beans, water, chicken and salsa and heat through. Serve over rice and top with sour cream and diced avocado (our favorite part). Easy and yummy. Steve's favorite.