Shelly's Recipe

MEXICAN CHICKEN-RICE

Category: Casseroles - Chicken and Turkey

1/4 tsp. onion powder
1/8 tsp garlic powder
1/4 tsp cocoa
1/8 thse salt
1 tsp. ground cumin
1 tbsp chili powder
4 lg. chicken breast halves, boned and skinned (about 1 1/2 lbs.)
1 1/2 c. chicken broth
1 9 oz can tomato sauce
1 c. long grain rice
2/3 c. coarsely chopped onion
1/2 c. canned diced green chilies
1 lg. tomato, seeded and diced

Toppings
1/4 c. plain low fat yogurt or sour cream
1 cup shredded cheese
2 tbsp. chopped cilantro
Picante sauce

Combine spices, reserving 1 teaspoon rub remaining seasoning mixture onto chicken; set aside. Bring broth and tomato sauce to a boil in 10 inch skillet. Stir in rice, onion, chilies and reserved seasonings. Arrange chicken breasts on top. Cover tightly, reduce heat and simmer 20 minutes. Remove from heat. Stir in tomato. Let stand covered until all liquid is absorbed, about 5 minutes. Top with desired toppings. Makes 4 servings.