Tex-mex chicken and rice

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX CHICKEN AND RICE
  Categories: Southwest
       Yield: 4 servings
  
       2 tb Canola oil or oil
       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
            -breast, cut into 1/2" chunk
       1 cn Red kidney beans, rinsed
            -and drained (15 oz)
     1/2 c  Frozen green peas
  
   In a 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.
  
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