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Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
55 minutes
Serves: 6
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 g | 10% | |
| Sodium 300 mg | 13% | |
| Total Carbohydrate 30 g | 11% | |
| Dietary Fiber 6 g | 21% | |
* 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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