YIELD: 6 servings
TIME: 55 minutes
NUTRITIONAL INFO(PER SERVING): Calories 331, Carbohydrate 30 g, Dietary Fiber 6 g, Protein 39 g, Total Fat 0 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 91 mg, Sodium 300 mg
TAGS: Chicken, Rice, Healthy, Dinner, Carrots
Description: Peas and carrots add color and provide a healthy addition to this traditional dish.
INGREDIENTS:
• 2 pounds boneless, skinless chicken breasts, cut into strips
• 1 medium onion, peeled and chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, finely chopped
• 2 cups reduced sodium chicken broth
• 2 (14.-ounce) cans no salt added diced tomatoes, drained
• ½ cup frozen pea and carrot blend
• 1 teaspoon each ground
• cumin and chili powder
• 3/4 cup brown rice
DIRECTIONS:
1. In a nonstick skillet, sauté chicken strips over medium heat until cooked thoroughly, about 10 minutes. Set aside and keep warm.
2. In a large skillet, bring remaining ingredients to a boil. Cover and simmer about 30 minutes, until rice has absorbed liquid.
3. Remove cover from rice mixture, remove from heat, and let stand for 3 to 5 minutes. Arrange chicken over rice and serve.
