Chicken and Rice

[bkeck01]

Peas and carrots add color and provide a healthy addition to this traditional dish.

Makes 6 servings. 1 cup per serving.
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients
2 pounds boneless, skinless chicken breasts, cut into strips
1 medium onion, peeled and chopped
2 green bell peppers, chopped
2 jalapeño peppers, seeded and finely chopped
3 cloves garlic, finely chopped
2 cups reduced sodium chicken broth
2 (14 1/2-ounce) cans no salt added diced tomatoes, drained
1/2 cup frozen pea and carrot blend
1 teaspoon each ground cumin and chili powder
3/4 cup brown rice

Preparation
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 information per serving:
Calories 331, Carbohydrate 30 g,
Dietary Fiber 6 g, Protein 39 g,
Total Fat 0 g, Saturated Fat 2 g, Trans Fat 0 g,
Cholesterol 91 mg, Sodium 300 mg