2Tbsp.H-E-B Canola Oil,
1c.instant brown rice,
3cloves garlic, minced,
1lb.chicken tenders, chopped,
1/2 tsp.salt & pepper,
3c.H-E-B Low Sodium Chicken Broth,
1Heat oil in a heavy bottom skillet on Medium-High heat. Stir in rice, onion, and garlic. Cook 4 minutes.
2Place chicken on top of rice. Add chopped tomato, cumin, oregano, salt, pepper, and chicken broth. Bring to a boil. Cover, reduce heat, and cook 20 minutes or until rice and chicken are cooked through.
Calories: 320, Total Fat: 9g, Cholesterol: 45mg, Sodium: 550mg, Carbohydrates: 30g, Dietary Fiber: 2g, Protein: 27g