Quench MagazineTex-Mex Chicken and Rice | Beans and Grains | Quench Magazine
Tex-Mex Chicken and Rice | 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
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Cooking tools:
- Microwave
- Baking dish
- Plastic wrap
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Chef's knife
- Cutting board
- Spoon
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
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