Mexican Chicken and Rice

Mexican Chicken and Rice
2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Serving Size:
3 ounces cooked chicken and about 1 cup rice mixture each
Prep:
25 mins
Cook:
25 mins
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Mexican Chicken and Rice

Ingredients
4
skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/2
teaspoon salt
3/4
teaspoon ground black pepper
2
teaspoons olive oil
1/2
cup chopped onion (1 medium)
2
1/4
cup reduced-sodium chicken broth
1
14 1/2 ounce can no-salt-added diced tomatoes
3
tablespoons finely chopped fresh jalapeno chile pepper* (1 large)
2
teaspoons lime juice
1
medium zucchini, halved lengthwise and sliced 1/2 inch thick (2 cups)
2
8.8 ounce packages cooked whole grain brown rice
1/4
cup snipped fresh cilantro
 
Lime wedges

Directions

  1. Sprinkle chicken breast halves with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Brown chicken breasts in hot oil for 5 minutes, turning once.
  2. Add the remaining 1 teaspoon oil to the skillet. Add the onion and garlic; cook and stir for 2 minutes. Stir in broth, undrained tomatoes, jalapeno, lime juice, the remaining 1/2 teaspoon pepper, and the remaining 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in zucchini. Cover and simmer for 3 to 4 minutes more or until zucchini is crisp-tender and chicken is no longer pink (170 degrees F). Stir in rice, heat through. Sprinkle each serving with cilantro and serve with lime wedges.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Mexican Chicken and Rice)
    Per serving:
  • 414 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 73 mg chol.,
  • 518 mg sodium,
  • 47 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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