South-of-the-Border Chicken Skillet
- Number of Servings: 4
Ingredients
4 sm skinless, boneless chicken breast halves 2 t. cooking oil 1/3 C. sliced green onions 1 clove garlic, minced 1 T. chili powder 1/8 t. ground cumin 1/8 t. pepper 1 14 1/2 oz. can tomatoes, cut up 1 1/4 C. chicken broth 3/4 C. long-grain rice 1/4 C. picante sauce or salsa sour cream
In a large skillet, quickly brown chicken breast halves in hot cooking oil over medium-high heat, turning once. Remove chicken from skillet. Add green onions, garlic, chili powder, cinnamon, cumin and pepper to skillet. Cook and stir for 1 minute.
Remove skillet from heat. Carefully stir undrained tomatoes, chicken broth and long-grain rice into vegetables in skillet. Return skillet to heat and bring to boiling. Arrange chicken breast halves on top of rice mixture. Reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user STEFFI1013.
Remove skillet from heat. Carefully stir undrained tomatoes, chicken broth and long-grain rice into vegetables in skillet. Return skillet to heat and bring to boiling. Arrange chicken breast halves on top of rice mixture. Reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user STEFFI1013.
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 3.9 g
- Cholesterol: 137.7 mg
- Sodium: 775.9 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.8 g
- Protein: 59.4 g
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