Serves: 6

Chicken and Rice

This flavorful and filling dish is sure to have a spot on your dinner table!

Prep/ Cook time: 55 minutes


  • 1 teaspoon oil
  • 2 pounds boneless, skinless chicken breast, cut into strips
  • 1 medium onion, peeled and chopped
  • 2 green bell peppers, chopped
  • 2 jalepeno peppers, seeds removed, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups chicken broth
  • 1 can diced tomatoes (29 ounces)
  • 1/2 cup mixed frozen veggies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 cup brown rice
Serving Size: 1 cup
Total Fat4 g
Saturated Fat1 g
Cholesterol14 mg
Sodium252 mg
Total Carbohydrate25 g
Dietary Fiber5 g
Total Sugars8 g
Added Sugars included3 g
Protein38 g


  1. In a nonstick skillet, sauté chicken strips over medium heat until cooked thoroughly, about 10 minutes. Set aside and keep warm.
  2. In a large skillet, bring remaining ingredients to a boil. Cover and simmer about 30 minutes, until rice has absorbed liquid.
  3. Remove cover from rice mixture, remove from heat, and let stand for 3 to 5 minutes. Arrange chicken over rice and serve.
  4. Refrigerate leftovers within 2 hours.

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