Jalapeno Chicken and Rice in a Skillet
 
4   fresh boneless, skinless chicken breasts
2 cup  uncle ben's brand instant rice ( or brand of your choice )
1 Tbsp  olive oil
1 tsp  minced garlic
2 cup  defatted reduced-sodium chicken broth
1 can  (15 oz.) black beans, rinsed and drained
1 to 2 tsp  minced jalapeņo peppers
1/2 tsp  ground cumin
2 Tbsp  chopped, fresh cilantro
4   lime wedges
1/2 cup  mild, medium or hot chunky salsa
 
rinse fresh chicken under cold water or remove protective ice glaze from 
frozen chicken by holding under lukewarm, running water for 1 to 2 
minutes. pat dry. in large, nonstick skillet, heat olive oil and garlic; 
add chicken. cook over medium heat 5 to 7 minutes (4 to 6 minutes using 
fresh chicken) or until chicken is lightly browned. stir in broth, beans, 
jalapeņo peppers and cumin; cover. simmer 10 to 15 minutes or until 
chicken juices run clear. insert an instant-read thermometer into the 
thickest part of the chicken. internal temperature should read 170 f. stir 
in rice; cover. let stand 5 minutes sprinkle with cilantro. serve with 
lime wedges and salsa. refrigerate leftovers 
 
 
 
 
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-- 
(ID: 1921) Mirror: rec.food.recipes: Sat, Jul 23, 2005


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