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Southwest Chicken Brown Rice Recipe

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This recipe for Southwest Chicken Brown Rice, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb boneless, skninless chicken, cut into short, thin strips
1 tsp each cumin and chile powder
1/2 tsp salt
1T oil
1 small onion, sliced and separated into rings
1 clove garlic
8 oz can tomatoes
1/3 c salsa, picante sauce or 1/4 c water
1 c brown minute rice
8 oz can kidney beans, drained and rinsed
1/4 c shredded monteray jack cheese

Directions:
Directions:
Sprinkle chicken with cumin, chili powder and salt. Heat oil in large skillet and add chicken; cook until no longer pink. Add onion and garlic; cook and stir 2 minutes. Drain tomatoes, reserving liquid. Coarsely chop tomatoes, set aside. Add water to reserved liquid to make 3/4 c. Add liquid and picante sauce to skillet; bring to a boil. Stir in rice; reduce heat. cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes. Remove from heat. Let stand covered until all liquid is absorbed about 5 minutes. Sprinkle with cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Fast! This is good as a side dish without the chicken but still add all of the spices. You can also substitute regular minute rice or left over cooked rice.

 

 

 

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