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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 oz boneless, skinless chicken breast,, cut into 1/2 chunk
1 can red kidney beans, rinsed and draine, d (15 oz)
1/2 cup 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.
Servings: 4
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Tex-Mex Chicken & Rice Recipe brought to you by Mexican Recipes To-Go
