Chicken and Rice
This flavorful and filling dish is sure to have a spot on your dinner table!
Prep Time: 55 minutes
Servings: 6
Ingredients
- 1 teaspoon oil
- 2 pounds boneless, skinless chicken breast, cut into strips
- 1 medium onion, peeled and chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, seeds removed, chopped
- 3 cloves garlic, finely chopped
- 2 cups chicken broth
- 1 can diced tomatoes (29 ounces)
- 1/2 cup mixed frozen veggies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 cup brown rice
Directions
- In a nonstick skillet, sauté chicken strips over medium heat until cooked thoroughly, about 10 minutes. Set aside and keep warm.
- In a large skillet, bring remaining ingredients to a boil. Cover and simmer about 30 minutes, until rice has absorbed liquid.
- Remove cover from rice mixture, remove from heat, and let stand for 3 to 5 minutes. Arrange chicken over rice and serve.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 300 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 252 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Total Sugars | 8 g |
| Added Sugars included | |
| Protein | 38 g |