Border Chicken

• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 tablespoon lime juice
• 1/2 1- to 1 1/2-ounce package taco seasoning mix
• 1 teaspoon sugar and 1/2 teaspoon sugar, divided use
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon red hot-pepper sauce
• 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
• 3/4 cup uncooked instant brown rice
• 1/4 teaspoon turmeric
• 1 tablespoon olive oil (extra-virgin preferred)
• 1 tablespoon snipped fresh cilantro

1. In a medium bowl, stir together the tomatoes with liquid, lime juice, taco seasoning, 1 teaspoon sugar, oregano, and hot-pepper sauce.
2. Put the chicken in a Dutch oven.
3. Pour the tomato mixture over the chicken.
4. Bring to a boil over high heat.
5. Stir.
6. Reduce the heat and simmer, covered, for 20 minutes, stirring occasionally.
7. For a slightly thicker sauce, remove the cover after about 10 minutes.
8. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine and adding the turmeric.
9. When the chicken is done, stir in the oil and remaining 1/2 teaspoon sugar.
10. Spoon the rice onto the center of a platter.
11. Arrange the chicken around the edge.
12. Pour the sauce over the chicken.
13. Sprinkle with the cilantro.
14. (Per Serving)
15. Calories: 261
16. Total Fat: 5.5g
17. Saturated: 1.0g
18. Trans: 0.0g
19. Polyunsaturated: 1.0g
20. Monounsaturated: 3.0g
21. Cholesterol: 66mg
22. Sodium: 390mg
23. Carbohydrates: 23g
24. Fiber: 3g
25. Sugars: 5g
26. Protein: 29g
27. Dietary Exchanges
28. 1 Carbohydrate
29. 1 Vegetable
30. 3 Lean Meat

salt, lime juice, taco, sugar, oregano, red hotpepper, chicken, brown rice, turmeric, olive oil, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/border-chicken-375721 (may not work)