Tex-mex chicken and rice

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Recipe by: siaka

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Canola oil or oil -(14 1/2 oz)
3 ts Chili powder 1 c Water
1 ts Garlic powder 1/2 c Dark seedless raisins
1 ts Ground cumin 10 oz Boneless, skinless chicken
1 ts Ground cinnamon -breast, cut into 1/2" chunk
1/2 ts Salt 1 cn Red kidney beans, rinsed
1 c Uncooked long grain white -and drained (15 oz)
-rice 1/2 c Frozen green peas
1 cn Ready-to-serve chicken broth

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.