Spicy Chicken and Rice

Dairy Free
Gluten Free


2 pounds boneless, skinless chicken breasts cut into strips

1 medium onion, peeled and chopped

2 green bell peppers, chopped

2 jalapeno peppers, seeded and minced

3 cloves garlic, minced

2 cups reduced sodium chicken broth

2 (14 ½ ounces) cans no salt added diced tomatoes, drained

½ cup frozen pea and carrot blend

1 teaspoon each ground cumin and chili powder

¾ cup brown rice


  1. In a nonstick skillet, sauté chicken strips over medium heat until cooked thoroughly, about 10 minutes. Set aside and keep warm.
  2. In a large skillet, bring remaining ingredients to a boil. Cover and simmer about 30 minutes, until rice has absorbed liquid.
  3. Remove cover from rice mixture, remove from heat, and let stand for 3 to 5 minutes. Arrange chicken over rice and serve. 
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