Very Healthy Mexican Rice With Chicken

1. 1

   In food processor, mix bell peppers, tomatoes, garlic, chili pepper, and half the onion to a salsa.

2. 2

   Cut chicken in course pieces and put in a saucepan with the salsa. Add cube of chicken stock. Simmer for about 40 minutes until chicken is cooked.

3. 3

   With fork remove chicken pieces from salsa and put onto a plate, set aside to cool. Make sure to keep most salsa in the saucepan, you need about 2 cups, if there is less than 2 cups left in the pan, add water so you have about two cups.

4. 4

   Chop remaining 1/2 onion finely. In dutch oven, large skillet or wok, heat vegetable oil and add brown rice. Cook for about a minute or 2, add cumin, cayenne pepper and onion and cook until onion is softened. Add the 2 cups of salsa and tomato cubes. Simmer for about 20 minutes until liquid is absorbed.

5. 5

   With 2 forks or clean fingers, rip up the cooked chicken into shreds. Add to cooked rice. Add corn, coriander and olives and warm through. Season with salt and pepper, if necessary, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.