Tex-Mex Chicken and Rice -

3 ts Chili powder

1 ts Garlic powder

1 ts Ground cumin

1 ts Ground cinnamon

1/2 ts Salt

1 c Uncooked long grain white

-rice 1 cn Ready-to-serve chicken broth

-(14 1/2 oz) 1 c Water

1/2 c Dark seedless raisins

10 oz Boneless, skinless chicken

1/2" chunk

1 cn Red kidney beans, rinsed

-and drained (15 oz) 1/2 c Frozen green peas

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. Nutrient data per serving:

500 calories;

26 grams protein;

9 grams fat (17 percent total calories);

74 grams carbohydrates;

8 grams dietary fiber;

42 milligrams cholesterol;

1,158 milligrams sodium.