---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TEX-MEX CHICKEN AND RICE
 Categories: Southwest
      Yield: 4 servings
 
      2 tb Canola oil or oil
      3 ts Chili powder
      1 ts Garlic powder
      1 ts Ground cumin
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Uncooked long grain white
           -rice
      1 cn Ready-to-serve chicken broth
           -(14 1/2 oz)
      1 c  Water
    1/2 c  Dark seedless raisins
     10 oz Boneless, skinless chicken
           -breast, cut into 1/2" chunk
      1 cn Red kidney beans, rinsed
           -and drained (15 oz)
    1/2 c  Frozen green peas
 
  In a 3-quart casserole, combine oil, chili powder,
  garlic powder, cumin, cinnamon and salt. Microwave,
  uncovered, 30-60 seconds, or until all spices are
  fragrant.
  
  Add rice; stir until coated. Add broth, water and
  raisins; cover with lid or vented plastic wrap.
  Microwave on high 8 minutes; then microwave on
  medium-low (30%) 12-14 minutes, or until rice is
  tender.
  
  Stir in chicken, beans and peas. Recover and microwave
  on high 5-7 minutes, or until chicken is no longer
  pink and the liquid is absorbed. Serve immediately.
  
  Nutrient data per serving: 500 calories; 26 grams
  protein; 9 grams fat (17 percent total calories); 74
  grams carbohydrates; 8 grams dietary fiber; 42
  milligrams cholesterol; 1,158 milligrams sodium.
 
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