Photo: Randy Mayor; Stylist: Rose Nguyen

A quick entrée and side get supper to the table in a flash. Serves: 4

Grilled Cumin Chicken with Fresh Tomatillo Sauce


Chipotle rice
Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce.
Mexican beer

MyRecipes
March 24, 2010

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