Recipe - Tex-Mex Chicken And Rice

2 tablespoon Canola oil or oil
3 teaspoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
One half teaspoon Salt
1 cup Uncooked long grain white
rice
1 cn Readytoserve chicken broth
(14 One half oz)
1 cup Water
One half cup Dark seedless raisins
10 ounce Boneless, skinless chicken
breast, cut into 1/2" chunk
1 cn Red kidney beans, rinsed
and drained (15 oz)
One half cup Frozen green peas

In a 3quart casserole, combine oil, chili powder, garlic powder,
cumin, cinnamon and salt. Microwave, uncovered, 3060 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 mediumlow (30%) 1214 minutes, or until rice is tender.

Stir in chicken, beans and peas. Recover and microwave on high 57
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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip