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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened. | 2. Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chicken breast	4	boneless	skinless boneless	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
salsa	1	cup	bottled	75.4	17.264	3.952	0.442
corn	1	package	thawed frozen	-	-	-	-
rice	1	cup		678.95	141.0625	13.949000000000002	5.92

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.