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

  1. 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.
  2. To serve, place in serving dish, sprinkle with remaining cheese and garnish with dollops of sour cream and avocado slices.