Chicken and Rice

recipe
This isn't your ordinary Chicken and Rice. Our version loads up with veggies and two types of cheese for a creamy, comfy  casserole all will enjoy.

Yield:

Serves 6 (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 357
Fat 12.9 g
Satfat 6.9 g
Sodium 733 mg

Ingredients

12 ounces skinless, boneless chicken breast halves
Cooking spray
11 1/2 cups chopped onion
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1 tablespoon all-purpose flour
1 teaspoon ground cumin
3/4 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

Preparation

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.

Tiffany Vickers Davis,

Cooking Light

January 2012
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