MEXICAN ZUCCHINI AND CHICKEN OVER RICE

Mexican Zucchini and Chicken over Rice image

Provided by Robin Batterson

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 16

2 cups water
1/2 cup salsa, medium heat (or heat of choice)
1 cup brown rice
1/2 teaspoon salt
4 chicken thighs, boneless skinless (1 1/4 lbs)
2 tablespoons brown rice flour (or flour of choice)
1 teaspoon ground cumin
1/4-1 teaspoon chili powder (or to desired heat)
1/2 teaspoon italian seasoning
1/2 teaspoon salt
1 onion, small (chopped or minced)
1/2 green pepper, large (chopped or minced)
1 teaspoon garlic, minced
1 lb zucchini, cut into 4ths then sliced for 1/4 round slices
1 cup salsa, bottled
olive oil, for frying

Steps:

Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
Add chicken chunks to the veggies, simmer until rice is done.
Serve over rice.