Recipe: Zesty Chicken and Rice

ZESTY CHICKEN AND RICE

4 boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1 can (14-1/2 oz.) peeled, diced tomatoes with onion and garlic
1/2 cup water
2/3 cup salsa
1 cup instant brown rice
1 can (15 oz.) red beans, drained
1-1/2 cups shredded mozzarella cheese, divided
sour cream
avocado slices

In large frypan, place oil over medium heat. Add chicken and cook, turning, until no longer pink. Sprinkle chicken with chili powder, cumin, paprika and salt; stir to coat evenly. Drain tomatoes, adding liquid to frypan and reserving tomatoes. Add water and salsa and bring mixture to a boil. Stir in rice, cover and reduce heat; simmer 5 minutes. Stir in beans and tomatoes; cover and simmer 3 minutes more. Stir in 1 cup of cheese; remove from heat. To serve, place in serving dish, sprinkle with remaining cheese and garnish with dollops of sour cream and avocado slices.

Makes 4 servings.

Source: National Chicken Council