Tex-Mex Chicken and Rice
Chili powder, salsa, and beans give this chicken and rice dish its rich southwestern flavor.
Serves: 5 servings
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1 teaspoon crushed fresh garlic
- 2 cups quick-cooking brown rice
- 1 can (1 pound) red kidney beans, drained
- 1-3/4 cups unsalted chicken broth
- 1/2 cup bottled salsa
- 1/3 cup finely chopped green bell pepper
- 1/3 cup finely chopped onion
- 1 tablespoon chili powder
- Rinse the chicken with cool water, and pat it dry with paper towels. Cut the chicken into bite-sized pieces, and sprinkle with the salt.
- Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the chicken and garlic, and stir-fry for about 5 minutes, or until the chicken is browned and no longer pink inside.
- Add all of the remaining ingredients to the skillet. Stir to mix well, and bring to a boil. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat, cover, and let stand for 5 minutes. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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