Tex-Mex Chicken And Rice

Recipe Ingredients

2 tablespoons	30ml	Canola oil or oil
3 teaspoons	15ml	Chili powder
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1 cup	160g / 5.6oz	Uncooked long grain white - rice
1		Ready-to-serve chicken broth - (14 1/2 oz)
1 cup	237ml	Water
1/2 cup	80g / 2.8oz	Dark seedless raisins
10 oz	284g	Boneless - skinless chicken
		Cut into 1/2" chunk
1		Red kidney beans - rinsed
		Drained - (15 oz)
1/2 cup	118ml	Frozen green peas

Recipe 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.

Source:
Lynne M. Underhill

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