Quench MagazineTex-Mex Chicken and Rice | Beans and Grains | Quench Magazine

Ingredients

• 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