6-8 oz. skinless, boneless chicken (white or dark)
2 T Best Choice® extra-virgin olive oil
½ tsp salt-free garlic seasoning
½ tsp Best Choice® cumin
¼ tsp Best Choice® ground black pepper
¼ tsp Best Choice® crushed red pepper flakes
¼ cup Best Choice® long-grain brown rice
¼ cup wild rice
1 (14.5 oz) can Best Choice® stewed tomatoes, Mexican
½ can water
Garnishes of Choice (Best Choice® cheese, Best Choice® sour cream, cilantro, etc.)
Cut chicken into bite-sized pieces.
Heat 1 Tablespoon olive oil in a non-reactive skillet over medium high heat. Add chicken.
Sprinkle with garlic seasoning, cumin and black pepper and hot pepper flakes, if using.
Stir until chicken is browned and remove from heat. (Chill until ready to serve.)
To skillet, add remaining oil, brown rice and wild rice.
Stir until it begins to brown and starts to smell nutty.
Add tomatoes and ½ can water to rinse can.
Bring to boil and simmer 40 minutes, or until rice is almost cooked.
Return chicken to skillet and cook an additional 5 minutes to finish cooking rice and chicken.
Serve with any or all garnishes.
Serves 2. Very easy doubled or tripled.