Serves: 4
Prep Time: 20 minutes
Meal Occasion: Appetizer, Side Dish, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: Santa Fe, Southwestern, Tex-Mex
Ingredients
| 1 | cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice |
| 1 1/2 | cups chicken cut into thin strips |
| 2 | cups red bell peppers thinly sliced |
| 1 | cup onion thinly sliced |
| 1/4 | tsp. oregano crushed |
| 2 | Tbsp. margarine |
| 1 1/2 | Tbsp. lime juice |
| 2 | Tbsp. plain low-fat yogurt |
| 1 | low-sodium chicken bouillon cube |
| 8 | 8-inch flour tortillas |
| 1 1/4 | cups water |
| 1 1/4 | tsp. cumin |
| 1 | tsp. red pepper flakes |
| 1/4 | tsp. garlic powder |
| 1 | dash black pepper |
Instructions
1. In a medium saucepan, combine rice, water, bouillon cube, cumin, red pepper flakes, half the garlic powder, and half the margarine.
2. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Remove from heat and set aside until all water is absorbed, about 10 minutes.
3. While rice is simmering, melt remaining margarine in a 10-inch skillet.
4. Add chicken and cook until browned, then add onion, bell peppers, oregano, black pepper, and remaining garlic powder, sauté for 5 minutes. Then add the lime juice.
5. Stir yogurt into the rice and serve by spooning rice and turkey mixture onto warmed tortillas and fold.
