Recipe for Tex-Mex Chicken and Rice 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tbl Canola oil or oil
3 tsp Chili powder
1 tsp Garlic powder
1 tsp Ground cumin
1 tsp Ground cinnamon
1/2 tsp Salt
1 cup Uncooked long grain white rice
1 can Ready-to-serve chicken broth (14 1/2 oz)
1 cup Water
1/2 cup Dark seedless raisins
10 oz Boneless, skinless chicken breast, cut into 1/2" chunk
1 can Red kidney beans, rinsed and drained (15 oz)
Instructions:
Instructions: In a 3-quart casserole, combine oil, chili powder, garlic powder, cumin, cinnamon and salt. Microwave, uncovered, 30-60 seconds, or until all spices are fragrant.

Add rice; stir until coated. Add broth, water and raisins; cover with lid or vented plastic wrap. Microwave on high 8 minutes; then microwave on medium-low (30%) 12-14 minutes, or until rice is tender.

Stir in chicken, beans and peas. Recover and microwave on high 5-7 minutes, or until chicken is no longer pink and the liquid is absorbed. Serve immediately.

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