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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âI gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal.â Kendra Katt - Albuquerque, New Mexico Ingredients:
1-1/2 cups uncooked minute® white rice |
1 medium tomato, chopped |
2 cans (4 ounces each) chopped green chilies |
7 tablespoons lime juice, divided |
1-1/2 teaspoons chili powder |
1-1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1 pound boneless skinless chicken breasts, cubed |
3 teaspoons canola oil, divided |
1 large onion, halved and sliced |
1 large green pepper, julienned |
1 large sweet red pepper, julienned |
3 garlic cloves, minced |
1 tablespoon brown sugar |
6 flour tortillas (8 inches), warmed |
Directions:
1. Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
2. Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
3. In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through.
4. Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up. Yield: 6 servings.
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