Pella Chronicle

Food

November 30, 2012

Fiesta Chicken and Rice

Pella — 12 oz. skinless, boneless chicken breast, cubed

1 Tbsp. vegetable oil

1 can (14.5 oz.) diced tomatoes

1 can (15.25 oz.) whole kernel sweet corn, drained

1 can (14.5 oz.) sliced carrots, drained

2 tsp. chili powder

1 tsp. ground cumin

1 cup chicken broth, 99% fat free

1-1/2 cups instant white rice

1. Season chicken with garlic powder, salt, and pepper, if desired.

2. Cook chicken in hot oil in a large skillet until no pink remains, about 5 minutes.

3. Stir in undrained tomatoes, drained corn and carrots, chili powder, cumin and broth. Bring to a boil.

4. Stir in rice. Cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir before serving.

Serves 6.

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