Tex-mex Chicken And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tex-Mex | Southwest | 4 | Servings |
INGREDIENTS
| 2 | T | Canola oil or oil |
| 3 | t | Chili powder |
| 1 | t | Garlic powder |
| 1 | t | Ground cumin |
| 1 | t | Ground cinnamon |
| 1/2 | t | Salt |
| 1 | c | Uncooked long grain white |
| rice | ||
| 1 | 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 | Red kidney beans, rinsed | |
| and drained 15 oz | ||
| 1/2 | c | 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 73.1mg
Sodium: 907.4mg
Potassium: 820mg
Carbohydrates: 48.5g
Fiber: 8.6g
Sugar: 15.5g
Protein: 36.9g