| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tex-Mex |
Southwest |
4 |
Servings |
INGREDIENTS
| 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 |
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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