Chicken and Rice

Chicken and Rice

Chicken and Rice

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    ounces skinless, boneless chicken breast halves

  • Cooking spray

  • 11½

    cups chopped onion

  • 1

    cup red bell pepper strips

  • 1

    cup yellow bell pepper strips

  • 1

    tablespoon all-purpose flour

  • 1

    teaspoon ground cumin

  • ¾

    cup fat-free, lower-sodium chicken broth

  • 8

    ounces cubed processed pepper Jack cheese

  • 2

    cups cooked brown rice

  • 2

    ounces shredded Monterey Jack cheese

Directions

Preheat oven to 375°. Cut chicken into strips. Heat a medium skillet over ­medium-high heat. Coat pan with cooking spray. Add chicken; sauté 1 minute. Remove chicken. Add onion, red bell pepper strips, and yellow bell pepper strips to pan; sauté 5 minutes. Stir in flour and cumin; cook 1 minute. Add chicken broth, stirring until smooth. Cook 2 minutes. Add pepper Jack cheese; stir until smooth. Remove from heat; stir in chicken and cooked brown rice. Spoon mixture into an 11 x 7–inch glass or ­ceramic baking dish. Sprinkle mixture with Monterey Jack cheese; bake at 375° for 25 minutes.


Nutrition

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