Southwestern Chicken and Rice

SW Chicken n Rice

  • 1 ½ cups brown Basmati Rice, uncooked
  • ¾ cup yellow corn
  • ¾ cup black beans, cooked
  • 1 cup diced tomatoes
  • ¼ cup diced onions
  • ¼ cup diced green peppers
  • 2/3 teaspoon turmeric
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon hickory salt
  • 2 teaspoons mesquite powder
  • ¼ teaspoon black pepper
  • 2 cups fat-free chicken broth
  • 1 ½ cups water
  • 1 ½ pounds chicken breasts, cut into serving size pieces
  • additional salt, pepper, paprika, and cilantro

Layer uncooked rice, corn, beans, tomatoes, onions, and green peppers in a baking dish.  Blend together spices, broth, and water. Pour over rice/veggie mixture. Cover tightly. Bake at 325 degrees for 1 hour. Remove from oven. Lay chicken pieces on top of rice. Sprinkle with salt, pepper, paprika, and cilantro. Cover and place back into oven. Bake for an additional 45 minutes. Serves 6. This is a carb category fuel.

This can be serve with cheese and sour cream for a combined fuel for growing children and those who do not need to loose weight.

SW chick n rice

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