Average Rating: 4.333333TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, divided
- 4 teaspoons plus 1 tablespoon olive oil, divided
- 1 small sweet red pepper, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 1-1/2 cups uncooked long grain rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2-1/4 cups chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup frozen peas, thawed
Instructions
- 1. In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan.
- 2. In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- 3. Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.
Nutrition Facts
1-1/2 cups: 367 calories, 8g fat (1g saturated fat), 44mg cholesterol, 755mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 22g protein.
Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 1 fat.
