Tex-mex chicken & rice
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Tex-mex chicken & rice
  Tex-mex    Chicken    Rice    Southwest  
Last updated 6/12/2012 1:26:25 AM. Recipe ID 60811. Report a problem with this recipe.
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      Title: Tex-mex chicken & rice
 Categories: Southwest
      Yield: 4 Servings
      2 tb Canola oil or oil
      3 ts Chili powder
      1 ts Garlic powder
      1 ts Ground cumin
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Uncooked long grain white
      1 cn Ready-to-serve chicken broth
           -(14 1/2 oz)
      1 c  Water
    1/2 c  Dark seedless raisins
     10 oz Boneless, skinless chicken
           -breast, cut into 1/2" chunk
      1 cn Red kidney beans, rinsed
           -and drained (15 oz)
    1/2 c  Frozen green peas
  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.

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Recipe ID 60811 (Apr 03, 2005)

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