Tex-Mex Chicken and Rice

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.