Recipe: Chicken Chili with Orange Cilantro Rice (using chicken breast)

CHICKEN CHILI WITH ORANGE CILANTRO RICE
"An aromatic chili, with a perfect rice accompaniment."

16 ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup chopped onion
1 clove garlic, minced
1 to 2 tablespoons vegetable oil
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can Great Northern beans, rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoons ground allspice
1 strip orange rind (2x1/2-inch)
Salt and pepper, to taste
Orange Cilantro Rice (for serving, recipe follows)
Finely chopped cilantro, as garnish

Saute chicken, onion, and garlic in oil in large saucepan until chicken is browned, 8 to 10 minutes.

Stir in tomatoes, beans, spices, and orange rind; heat to boiling, Reduce heat and simmer, covered, 20 to 30 minutes; season to taste with salt and pepper.

Serve over Orange Cilantro Rice; sprinkle with cilantro.

ORANGE CILANTRO RICE
Makes 6 servings (about 2/3 cup each)

1/2 cup sliced green onions and tops
1 cup long-grain rice, uncooked
1 to 2 tablespoons finely grated orange rind
2 1/4 cups water
2 tablespoons finely chopped cilantro
Salt to taste

Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, 3 to 5 minutes. Add rice and orange rind; cook over medium heat until rice is lightly browned, 2 to 3 minutes,

Add 2 1/4 cups water and heat to boiling; simmer, covered, until rice is tender, 20 to 25 minutes.

Stir in 2 tablespoons cilantro; season to taste with salt.

Makes 6 servings
Source: 1,001 Low-Fat Soups and Stews edited by Sue Spitler