Tex-Mex Chicken and Rice
| Yield: | 4 Servings |
| Categories: | Southwest |
| 2 | tb | Canola oil or oil |
| 3 | ts | Chili powder |
| 1 | ts | Garlic powder |
| 1 | ts | Ground cumin |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1 | c | Uncooked long grain white rice |
| 1 | cn | Ready-to-serve chicken broth (14 1/2 oz) |
| 1 | c | Water |
| 1/2 | c | Dark seedless raisins |
| 10 | oz | Boneless, skinless chicken breast, cut into 1/2" chunk |
| 1 | cn | Red kidney beans, rinsed and drained (15 oz) |
| 1/2 | c | Frozen green peas |
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