Mexican Chicken Rice Dinner (M & B) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 lbs boneless chicken breast halves |
1/2 c. sliced green onions |
3 clove garlic, minced |
2 t. chili powder |
1/8 t. ground cumin |
1/8 t. pepper |
14 1/2 oz. tomatoes, diced |
2 cups chicken broth |
2 cups raw brown rice |
1/2 cup salsa |
5 tbsp low fat sour cream |
Directions:
1. In a large pot, quickly brown chicken breast halves over medium-high heat, turning once. Remove chicken from pot. Add green onions, garlic, chili powder,cumin and pepper to pot. Cook and stir for 1 minute.
2. Remove pot from heat. Carefully stir undrained tomatoes, chicken broth and brown rice into vegetables in pot. Return skillet to heat and bring to boiling. Arrange chicken breast pieces on top of rice mixture. Reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.
3. Spoon picante sauce or salsa over chicken. Cover and heat for 1 minute more. Serve with sour cream.
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