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Chicken and Rice

Ready In: 55 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar

What you'll need

Large skillet or pot with lid
Stovetop
Spatula or spoon
Measuring cups
Measuring spoons
Sharp knife
Cutting board

Ingredients

Serves 6
2 pounds Chicken Breasts boneless, skinless, cut into strips
1 Onion medium, peeled and chopped
2 Green Bell Peppers chopped
2 Jalapeño Peppers seeds removed and chopped
3 cloves Garlic finely chopped
2 cups Chicken Broth reduced-sodium
29 ounces Diced Tomatoes canned, no added salt, drained
1/2 cup Mixed Vegetables frozen, pea and carrot blend
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
3/4 cup Brown Rice

Directions

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.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 331
% Daily Value*
Saturated Fat 2 g10%
Sodium 300 mg13%
Total Carbohydrate 30 g11%
Dietary Fiber 6 g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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