Fresh From Florida Kids > Recipes > Phase 2 > Family Meal

Spanish Chicken and Rice

Ingredients

3 pounds boneless, skinless chicken breasts

1 large Florida tomato, diced

1 medium Florida zucchini, diced

1 cup chopped Florida onions

1 tablespoon minced fresh garlic or 1 teaspoon dry

2 teaspoons cumin

1 cup rice

1 cup vegetable broth

1 cup water

1 cup salsa

1 15-ounce can black beans, rinsed and drained

salt and pepper

oil or cooking spray

Preparation

1. Rinse chicken and pat dry. Season lightly with salt and pepper.
2. Lightly coat a large nonstick skillet, Dutch oven or a large wok with oil or cooking spray and heat over medium-high heat.
3. Add half the chicken to the skillet and brown well, about 2 minutes per side. Remove chicken from skillet when cooked. Repeat with remaining chicken.
4. Add onions to skillet and sauté, stirring until browned. Add garlic, cumin and rice. Cook for 1 minute, stirring constantly.
5. Stir in broth, water and salsa. Season lightly with salt and pepper. Bring liquid to a boil and reduce heat.
6. Return chicken to skillet, placing on top of rice. Cover and simmer over medium heat until rice is tender, about 20 minutes.
7. Stir in beans, zucchini and tomatoes. Cover and simmer for 5 minutes.

Yield

6 servings