2 cups instant brown rice
1 Tbsp canola oil
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
2 (8 oz) cans no-salt-added tomato sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp cinnamon
1 large green bell pepper, diced
2 large stalks celery, diced
1 onion, diced
6 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley
1/4 tsp cayenne pepper
Cook rice according to package directions. Set aside.
In a large skillet, heat oil over medium-high. Add chicken & cook 5-7 minutes or until chicken is no longer pink in the middle
Stir in remaining ingredients. Bring to a boil, cover & cook 10-15 minutes.
Divide rice evenly into bowls, top with skillet contents & serve!
Encuentra la receta en español
Search for 'no-salt added' or 'low sodium' canned products to reduce the amount of sodium in your meals!