Tex-mex chicken & rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil or oil |
| 3 | teaspoons | Chili powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| 1 | cup | Uncooked long grain white rice |
| 1 | can | Ready-to-serve chicken broth (14 1/2 oz) |
| 1 | cup | Water |
| ½ | cup | Dark seedless raisins |
| 10 | ounces | Boneless, skinless chicken breast, cut into 1/2\" chunk |
| 1 | can | Red kidney beans, rinsed and drained (15 oz) |
| ½ | cup | Frozen green peas |
Directions
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.