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Tex-mex Rice With Chicken

Yield: 4 Servings

Ingredients and directions for this recipe

1 tb Oil
1 Onion chopped
2 Cloves of garlic
3 Boneless chicken breasts
Cut into 1/2 in pieces
1/2 ts Oregano
1/4 ts Hot pepper flakes
1 1/2 c Chicken broth
1 1/2 c Water
1 1/2 c Rice long grain
2 Tomatoes chopped
2 tb Jalapeno peppers minced
2 tb Parsley

In large saucepan heat oil. Add onion, garlic and chicken and cook over
medium heat until chicken is cooked through. Stir in oregano, hot pepper
flakes and broth and water bring to a boil. Stir in rice, cover and cook
until rice is fluffy. With fork stir in tomatoe and jalapeno pepper. Cover
and return to low heat for 3 to 5 minutes until tomatoes are heated
through. Sprinkle with parsley and serve from saucepan offering extra hot
pepper flakes. If you use leftover cooked chicken you will need about 1
1/2 cups and add chicken when you add the tomatoes. From Uncle Bens
promotional recipe card. Nutrional Analysis per serving 294 calories 26.2 g
protein 5.8 g fat 33.5 g carbohydrates 18% of the calories from fat.

See also:
Previous recipe Tex-mex Rice Salad
Next recipe Tex-mex Roast Chicken

Or try one of these recipes:
Cascabel And Grapefruit Sauce
Firecracker Chicken Wings