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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a recipe that I found in one of those cookbook's that you buy at the checkout counter. I've made a few changes based on our tastes. The recipe as written calls for boneless skinless chicken breasts, but I usually use boneless skinless chicken thighs as prefer them over chicken breast. If you sub regular rice for the brown rice, you will need to adjust your cooking time. Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breasts (about 1 lb) |
2/3 cup long grain brown rice |
1 1/2 cups fat free chicken broth |
1 1/2 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon sugar |
1/4 teaspoon cayenne pepper |
1 medium onion, chopped (about 1/2 cup) |
2 garlic cloves, finely chopped |
1 (14 1/2 ounce) can stewed tomatoes |
1/2 cup monterey jack cheese, shredded (2 ounces) |
Directions:
1. Heat oil in 10-inch skillet over medium heat.
2. Cook chicken in oil 8 - 10 minutes, turning once, until light brown.
3. Drain fat from skillet.
4. Stir remaining ingredients except cheese into skillet with chicken.
5. Heat to boiling; reduce heat.
6. Cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender.
7. Sprinkle with cheese.
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