10 ounces whole grain rice
1 teaspoon ground cumin
1 tablespoon olive oil
1 4-ounce can chopped green chiles, undrained
¼ cup snipped fresh cilantro (packed)
1 ½ cups cubed cooked skinless chicken breasts, cooked without salt
½ cup reduced-fat shredded Mexican-blend cheese or lowfat sharp cheddar
1 medium lime, quartered
1 teaspoon pepper
Preheat oven to 350 degrees.
Prepare the rice using the package directions. Spread in an 8-inch square baking dish. Stir in cumin and pepper. Drizzle with the oil. Using the back of a spoon, smooth the surface. Spoon the chiles over the mixture. Top with cilantro, chicken and then cheese. Cover with aluminum foil.
Bake for 15 minutes, or until the cheese melts. Serve with lime wedges, a dollop of greek yogurt, and sautéed peppers and onions.
Presented by: Penn Grove, Knox County Health Dept.