I try and eat low sodium, due to a inner ear condition. Coming up with tasty meals can sometimes be a challenge. This dish has tons of flavor coming from several different peppers, with chicken and brown rice.
2 boneless skinless chicken breasts
1 bell pepper sliced in strips
1 medium tomato diced coarse
1 cup onion slices
1/4 cup of hatch chilies
1 1/2 teaspoons ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon ancho chili
2 tablespoons lime juice
3 cups no salt added chicken broth
2 cups instant brown rice
2 teasoons olice oil
2 cloves of garlic
pinch of red pepper (optional)
Begin by preheating a large skillet on medium high. Add 2 teaspoons olive oil. Cut chicken into long strips. Coat with cumin, chipotle, red pepper, and ancho chili powders. Cook until chicken is brown. Add bell pepper and onion, cooking until transparent.
Deglaze pan with chicken broth, then transfer all ingredients to a large stock pot. Bring broth to a boil, and add brown rice. Cover, reduce heat and simmer for 10 minutes. Add tomatoes and lime juice, stir and serve.
Add a fresh ear of Florida sweet corn, and enjoy this delicious dish.