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Categories:
almonds ground cinnamon ground cumin chicken breasts enchilada sauce chicken broth water instant white rice raisins
Viewed: 19 - Published at: 6 months agoIngredients
- 1 cup PLANTERS Sliced Almonds
- 2 tsp. ground cinnamon
- 2 tsp. ground cumin
- 6 small boneless skinless chicken breasts (1-1/2 lb.)
- 1 can (10 oz.) enchilada sauce
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1/2 cup water
- 3 cups instant white rice, uncooked
- 1/2 cup raisins
Method
- Combine nuts, cinnamon and cumin in large skillet; cook and stir on medium-high heat 3 to 5 min.
- or until nuts are lightly toasted.
- Remove from skillet; set aside.
- Spray skillet with cooking spray.
- Add chicken; cook 2 to 3 min.
- on each side or until lightly browned on both sides.
- Pour enchilada sauce over chicken; cover.
- Cook on medium heat 8 min.
- or until chicken is done (165 degrees F).
- Add chicken broth and water to skillet; bring to boil.
- Stir in rice, raisins and nut mixture; cover.
- Remove from heat.
- Let stand 5 min.
- Fluff rice with fork.
