Serves: 4
Prep Time: 30 minutes
Meal Occasion: Side Dish, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: Santa Fe, Southwestern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | pint spinach leaves chopped |
| 4 | chicken breast halves, boneless and skinless |
| 2 | cloves garlic minced |
| 1 | onion diced |
| 1/4 | cup cilantro chopped |
| 3 | Tbsp. lime juice |
| 1 | tsp. oregano |
| 2 1/4 | cups chicken broth |
| 1 | tsp. lime zest |
| 1/2 | tsp. salt |
| 2 | tsp. vegetable oil |
| 2 | tsp. chili powder |
| 2/3 | cup chilies chopped |
| salt and pepper |
Instructions
1. Season the chicken with the chili powder, salt, lime juice and zest. Set aside for 30 minutes.
2. Sauté the garlic, onion, green chilies and oregano in the oil for about 3 minutes, until the onion is transparent.
3. Add the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
4. At the end of 15 minutes, stir in the spinach and cilantro, recover and cook for another 5 minutes.
5. Grill or bake the chicken, serve on a bed of rice.
Note: 20 oz. total chicken weight used for nutritional analysis.
