Zesty Tomato Lime Chicken & Rice
Enjoy this 30-minute meal of braised boneless chicken breasts in a spicy tomato lime sauce and a side of cilantro rice.
Ingredients
- Cilantro Rice:
- 1 cup uncooked long grain white rice
- 2 cups College Inn Chicken Broth
- ¼ cup chopped fresh cilantro
- Chicken:
- 1 Tbsp. olive oil
- 4 boneless, skinless chicken breast halves (about 1 1/2 lb.)
- 1 can (14.5 oz.) Del Monte® No Salt Added Diced Tomatoes, drained
- 1 can (8 oz.) Del Monte® Tomato Sauce
- Zest and juice of 1 lime, and 1 additional lime cut into wedges, optional
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1/8 tsp. cayenne
Directions
- Cook rice according to package directions, using chicken broth instead of water; set aside. Stir cilantro gently into rice before serving.
- Meanwhile, heat oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Cook chicken 3 minutes on each side or until lightly browned. Stir in diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin and cayenne. Continue to cook on medium-high, uncovered, 10 to 15 minutes or until chicken is no longer pink inside. Season to taste with salt and pepper, if desired.
