This recipe calls for Uncle Ben's Brown Rice that cooks in 10 min. and I don't know if it's allowed on SBD. I suppose you could substitute reg brown rice that's almost completely cooked since the cooking time after you add the rice is very short. I can't find 8 oz cans of tomatoes or beans so I use half a regular can and freeze the extra for another time.
3/4 lb boneless, skinless chicken breast, cut into short, thin strips
1 teas each ground cumin & chili powder
1/2 teas salt
1 tbl olive oil
1 sm onion sliced into rings
1 clove garlic, minced
1 can diced tomatoes (8 oz)
1/3 cup salsa OR 1/4 cup water
1 cup Uncle Ben's Brown Rice
1can kidney beans (8 oz) drained and rinsed (I use pinto)
1/4 cup shredded low fat Monterey Jack cheese (optional)
Sliced avacado (optional)
Sprinkle chicken with salt, cumin, and chili powder. Heat oil in 10 in. skillet over med heat, add chicken; cook and stir until no longer pink. Add onion and garlic, cook 2 min longer. Drain tomatoes, reserve liquid, add water to to make 3/4 cup. Add liquid and salsa to skillet, bring to a boil. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and tomatoes. Remove from heat. Let stand 5 min until all liquid is absorbed. Sprinkle with cheese and garnish with avacado. 4 servings.
