Recipe by Karina A
Healthier version of the Latin dish.
Top Review by IngridH
If you like your mexican food mild, you will love this dish. Its a great way to get brown rice (rather than white) into your diet without feeling like you are using a substitute. I needed to cook longer than the 45 minutes listed, as my rice was still a bit crunchy. I substituted red pepper for green, but otherwise made as listed. Next time I would increase the chili powder, cumin, and cayenne, as I like my mexican food a tad spicier. Made for PAC Fall '08.
- 453.59 g boneless skinless chicken, cut into 1-inch strips
- 1 medium onion (quartered)
- 2 green peppers (chopped)
- 1 jalapeno pepper (seeded and chopped)
- 3 garlic cloves (minced)
- 9.85 ml coriander
- 473.18 ml chicken stock
- 396.89 g cancrushed and drained canned tomatoes
- 4.92 ml ground cumin
- 9.85 ml chili powder
- 177.44 ml long grain brown rice
- 0.25 ml cayenne pepper
- 236.59 ml green peas (fresh or frozen)
- 4.92 ml sazon goya or 4.92 ml any other seasoning salt
Directions See How It's Made
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.