My husband does not share my absolute love of Mexican foods. So when I find a dish that satisfies my need for Mexican food and one that my husband also enjoys, I am one happy girl.
2 tablespoons canola oil
4 boneless skinless chicken breasts
1 medium yellow onion chopped
1/2 cup chopped green pepper
1- 14 1/2 can no salt added diced tomatoes
1 cup water
3/4 cup uncooked brown rice
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup picante sauce
1/2 cup cheddar cheese, shredded
1- 2 1/4 ounce can sliced black olives
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large skillet add oil and heat. Add in chicken and cook for 2-3 minutes on each side. You do not need to cook all the way through just brown on each side. Remove chicken.
Add onions, green pepper and garlic to same skillet and cook until tender. Stir in the tomatoes, water, rice, chili powder, cinnamon, cumin and pepper. Bring to a boil. Pour into prepared baking dish. Top with chicken.
Cover baking dish and bake for 35-40 minutes or until rice is tender.
Uncover baking dish. Spoon picante sauce over top of chicken and sprinkle with cheese. Bake for 5 minutes uncovered or until cheese melts. Garnish with olives.
Total Fat: 16.6g
Total Carbs: 21g
Dietary Fiber: 4.6g
Vitamin A: 25.4%
Vitamin C: 37.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's Casserole Cookbook.