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Southwest Chicken Brown Rice

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Serves 4

Uncle Ben's

  • Vegetable oil
  • 3/4 pound chicken breasts, boneless and skinless
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 small onion sliced and separated
  • 1 clove garlic, minced
  • 8-ounce can tomatoes
  • 1/3 cup salsa
  • 1 cup Uncle Ben's Fast & Natural Instant Brown Rice
  • 1 can kidney beans, drained and rinsed
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/2 large avocado

    1. Cut chicken into short, thin strips. Sprinkle chicken with cumin, chili powder and salt.
    2. Heat oil in 10-inch skillet over medium heat. Add chicken; cook and stir until no longer pink.
    3. Slice onion and separate into rings. Add onion and garlic; cook and stir 2 minutes.
    4. Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside. Add water to reserved liquid to make 3/4 cup.
    5. Add liquid and salsa to skillet; bring to a boil.
    6. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes.
    7. Stir in beans and chopped tomatoes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes.
    8. Sprinkle with cheese and garnish with sliced avocado, if desired.

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