Title: TEX-MEX CHICKEN AND RICE
Categories: Southwest
Yield: 4 servings
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
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.
