This recipe for Zesty Chicken and Rice was submitted by Marie Gaffney, West Hartford, CT.

Zesty Chicken and Rice

1 tablespoon olive oil

4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1 (14 1/2-ounce) can peeled, diced tomatoes with onion and garlic
1/2 cup water
2/3 cup salsa
1 cup instant brown rice
1 (15-ounce) can red beans, drained
1 1/2 cups shredded mozzarella cheese - divided use
Sour cream
Avocado slices

1. In large frypan, place oil over medium heat. Add chicken and cook, turning, until no longer pink.
2. Sprinkle chicken with chili powder, cumin, paprika and salt; stir to coat evenly.
3. Drain tomatoes, adding liquid to frypan and reserving tomatoes.
4. Add water and salsa and bring mixture to a boil.
5. Stir in rice, cover and reduce heat; simmer 5 minutes.
6. Stir in beans and tomatoes; cover and simmer 3 minutes more.
7. Stir in 1 cup of cheese; remove from heat.
8. To serve, place in serving dish, sprinkle with remaining cheese and garnish with dollops of sour cream and avocado slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.