Tex-Mex Chicken & Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| 3 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
long grain rice
white, uncooked |
|
| 14 ½ | ounces |
chicken broth
|
|
| 1 | cup |
water
|
|
| ½ | cup |
raisins, seedless
dark, seedless |
|
| 10 | ounces |
chicken breast halves, boneless, skinless
cut into 1/2 inch chunk |
|
| 15 | ounces |
red kidney beans
rinsed, drained |
|
| ½ | cup |
green peas
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
long grain rice
white, uncooked |
|
| 419.1 | ml/g |
chicken broth
|
|
| 237 | ml |
water
|
|
| 118 | ml |
raisins, seedless
dark, seedless |
|
| 289 | ml/g |
chicken breast halves, boneless, skinless
cut into 1/2 inch chunk |
|
| 433.5 | ml/g |
red kidney beans
rinsed, drained |
|
| 118 | 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.
