Zesty Chicken and Rice
- Yield: 4 servings
Ingredients
- 4pieces boneless, skinless chicken breast halves, cut into bite-size pieces
- 1tablespoon olive oil
- 2teaspoons chili powder
- 2teaspoons ground cumin
- 1teaspoon paprika
- 1/2teaspoon salt
- 1-- (14 1/2-ounce) can peeled, diced tomatoes with onion and garlic
- 1/2cup water
- 2/3cup salsa
- 1cup instant brown rice
- 1-- (15-ounce) can red beans, drained
- 1 1/2cups shredded mozzarella cheese, divided
- 4tablespoons Sour cream
- 1large avocado, sliced
Instructions
- In large frypan, place oil over medium heat. Add chicken and cook, turning, until no longer pink. Sprinkle chicken with chili powder, cumin, paprika and salt; stir to coat evenly. Drain tomatoes, adding liquid to frypan and reserving tomatoes. Add water and salsa and bring mixture to a boil. Stir in rice, cover and reduce heat; simmer 5 minutes. Stir in beans and tomatoes; cover and simmer 3 minutes more. Stir in 1 cup of cheese; remove from heat.
- To serve, place in serving dish, sprinkle with remaining cheese and garnish with dollops of sour cream and avocado slices.