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Tex-Mex Chicken & Rice

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Submitted by BINK155

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML CANOLA OIL
3 15
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
1 237
CUP ML LONG GRAIN RICE
white, uncooked
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 237
CUP ML WATER
½ 118
CUP ML RAISINS, SEEDLESS
dark, seedless
10 289
OUNCES ML/G CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into 1/2 inch chunk
15 433.5
OUNCES ML/G RED KIDNEY BEANS
rinsed, drained
½ 118
CUP ML GREEN PEAS
frozen

Directions

In a 3-quart casserole, combine oil, chili powder, garlic powder, cumin, cinnamon and salt.

Microwave, uncovered, 30 to 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 to 14 minutes, or until rice is tender.

Stir in chicken, beans and peas.

Recover and microwave on high 5 to 7 minutes, or until chicken is no longer pink and the liquid is absorbed.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 507 19% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 946mg 39%
Total Carbohydrate 26g 26%
Dietary Fiber 10g 42%
Sugars g
Protein 54g
Vitamin A 13% Vitamin C 7%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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