Tex-mex chicken and 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.

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