Tex-mex Chicken & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Canola oil or oil,
3 tsp: Chili powder,
1 tsp: Garlic powder,
1 tsp: Ground cumin,
1 tsp: Ground cinnamon,
1/2 tsp: Salt,
1 cup: Uncooked long grain white rice,
1 can: Ready-to-serve chicken broth, 14 1/2 oz
1 cup: Water,
1/2 cup: Dark seedless raisins,
10 ounce: Boneless, skinless chicken breast, cut into 1/2" chunk
1 can: Red kidney beans, rinsed and drained, 15 oz
1/2 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Southwest