Tex-Mex Chicken & Rice

Chicken Recipes 'To-Go'

Chicken And Rice Recipes

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Ingredients:

2 tbsp canola oil or oil
3 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp salt
1 cup uncooked long grain white rice
1 can ready-to-serve chicken broth (14 1/, 2 oz)
1 cup water
1/2 cup dark seedless raisins
10 oz boneless, skinless chicken breast,, cut into 1/2 chunk
1 can red kidney beans, rinsed and draine, d (15 oz)
1/2 cup 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.

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)