Here is a lean, healthful rooster dish with a bit of spice which makes a great Mexican style meal for relaxed evening meal evenings. You can make this food in about half hour, that makes food preparing a snap.
To help make this dish you’ll need: frozen, boneless chicken breasts, immediate rice, olive oil, minced garlic, decreased sodium chicken broth, a can of black beans rinsed and drained, minced jalapeno pepper, floor cumin and chopped contemporary cilantro.
Operate 4 frozen rooster parts less than cold h2o for 1 to 2 minutes to eliminate ice.
In a big nonstick skillet pan, heat up one tablespoon of olive oil along with one teaspoon of minced garlic. Include during the rooster parts and Prepare dinner about medium heat for four to 6 minutes, or right until the hen is frivolously browned.
Stir in 2 cups of reduced sodium hen broth, one can of black beans, one or two teaspoons of minced jalapeno pepper and 1/two teaspoon of floor cumin. Include the pan and simmer for 10 to quarter hour, or till chicken juices run obvious.
Stir in two cups of instantaneous rice and canopy all over again. Enable rooster sit for five minutes.
Sprinkle new cilantro in excess of chicken dish and serve with salsa and lime wedge (optional) for an authentic Mexican presentation.
Tends to make 4 servings.
Bonus Recipe: Mexican Corn Bread
For this recipe You will need: whole wheat flour, cornmeal, sugar, baking powder, chili powder, frozen corn, one egg, skim milk and spicy nacho dip.
Preheat oven to 325 degrees.
Put together a 8×8 inch glass baking dish with nonstick cooking spray.
In a big bowl, Incorporate one cup of whole wheat flour, 1 cup of cornmeal, 2 tablespoons of sugar, one tablespoon of baking powder and a pair of teaspoons of chili powder.
Stir in one cup of frozen corn and preserve stirring until the corn is effectively coated.
In a small bowl, combine one egg, 3/four cup skim milk and 3/four cup spicy nacho cheese dip. Stir until finally well blended. Stir the egg mixture into the corn combination just right up until moistened. Make sure to not about blend. Pour cornbread mixture into well prepared baking dish.
Bake for twenty five minutes or until eventually cornbread is really a golden brown color. Let stand for ten minutes out in the oven.