Tex-mex chicken & rice
Yield: 4 Servings
Ingredients:
- 2 tb Canola oil or oil
- 3 ts Chili powder
- 1 ts Garlic powder
- 1 ts Ground cumin
- 1 ts Ground cinnamon
- 1/2 ts Salt
- 1 c Uncooked long grain white -rice
- 1 cn Ready-to-serve chicken broth -(14 1/2 oz)
- 1 c Water
- 1/2 c Dark seedless raisins
- 10 oz Boneless skinless chicken -breast cut into 1/2" chunk
- 1 cn Red kidney beans rinsed -and drained (15 oz)
- 1/2 c Frozen green peas
Instructions:
In a 3-quart casserole combine oil chili powder garlic powder cumin cinnamon and salt. Microwave uncovered 30-60 seconds or until all spices are fragrant. Add rice; stir until coated. Add broth water and raisins; cover with lid or vented plastic wrap. Microwave on high 8 minutes; then microwave on medium-low (30%) 12-14 minutes or until rice is tender. Stir in chicken beans and peas. Recover and microwave on high 5-7 minutes or until chicken is no longer pink and the liquid is absorbed. Serve immediately. Nutrient data per serving: 500 calories; 26 grams protein; 9 grams fat (17 percent total calories); 74 grams carbohydrates; 8 grams dietary fiber; 42 milligrams cholesterol; 1 158 milligrams sodium.
