Preparation time: 15 min.
Cooking time: 30 min.
Difficulty: Easy - for beginners
4 boneless skinless chicken breasts (cut in 1 inch chunks)
1 T. olive oil
1 cup long grain rice, uncooked
2 (10 oz) cans Ro-tel diced tomatoes in sauce (use mild to hot according to your tastes)
1 cup frozen mixed vegetables or corn
1/2 cup water
3 green onions, thinly sliced (optional)
1 cup sharp cheddar cheese, shredded
Sour cream, optional
FOR CHICKEN COATING: (optional)
2 T. chili powder
2 T. cumin
2 T. garlic powder
1 T. garlic salt
TO COAT CHICKEN: Mix together the above spices, add to a Ziploc bag, add the chicken and shake to coat before cooking.
Heat olive oil in skillet over medium-high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water and all but 2 T. of the green onion. Bring to a boil; cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice.
Top with cheese and reserved 2 T. of green onions. Cover and cook 5 minutes more or until cheese melts. Garnish with a dollop of sour cream, if desired.
For variety, try blending in 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
270 calories, 15g total fat, (6g saturated fat), 60mg cholesterol, 740mg sodium, 13g carbohydrate, 2g dietary fiber, 4g sugars, 18g protein