Serves: 6 , about 550 calories per serving
Materials:
- 2 pounds chicken breast, cut in half to be skinny
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 2 Jalapeños, diced
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 2 cups basmati rice
- 4 cups low sodium chicken broth
- 1 can sweet corn, drained (look for ones WITH salt, not unsalted! White and gold kroger brand works well)
- 2 cans Rotel fire roasted diced tomatoes with habanero (10 oz cans)
- 1 cup mexican cheese
Procedure:
- Make the spice mixture and rub onto the chicken
- Cook chicken in oil until cooked through, set aside
- Take the veggies and put them into the same pan that you put the chicken into, add more oil if necessary. Cook until soft (about two minutes)
- Add the rice, chicken stock, and tomatoes – bring to a boil, then simmer for 20-30 minutes (until rice is cooked).
- Add in the corn (drained), the chicken, and the cheese
- Stir the mixture together and serve.