Chicken and Rice
  • 55
  • 10
  • 331
  • 6

Chicken and Rice

Peas and carrots add color and provide a healthy addition to this traditional dish.

  • 2 pounds boneess, skinless chicken breasts, cut into strips
  • 1 medium onion, peeled and chopped
  • 2 green bell peppers, chopped
  • 2 jalapeño peppers, seeded and minced
  • 3 cloves garlic, minced
  • 2 cups reduced sodium chicken broth
  • 2 (14½-ounce) cans no-salt-added diced tomatoes, drained
  • ½ cup frozen pea and carrot blend
  • 1 teaspoon each ground cumin and chili powder
  • ¾ cup brown rice

  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.

Makes 6 servings - 1 cup per serving.

​Calories: 331
Total Fat: 0 g
Saturated Fat: 2 g
Trans Fat: 0 g 
Cholesterol: 91 mg
Sodium: 300 mg
Total Carbohydrate: 30 g
Dietary Fiber: 6 g
Protein: 39 g