Vegetarian Spanish Chik'n and Rice

I found this recipe in an issue of Clean Eating magazine.  I was first intrigued by how good the food in the picture looked and next by the protein and calorie stats the recipe had.  I knew I had to try it asap as I was already drooling thinking about it! Luckily, it turned out to be even MORE delicious than I thought it was going to be and oh so filling.

Vegetarian Spanish Chik'n and Rice

Ingredients:

• 1 tbsp extra virgin olive oil
• 4 Quron Chik'n Cutlets
• 1/4 tsp sea salt and black pepper (per serving)
• 1 tbsp minced garlic
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1 1/3 cups uncooked instant brown rice
• 32 oz canned diced tomatoes with liquid
• 2 tsp chile powder
• 2 tsp ground cumin
• 1/4 cup pitted and sliced green olives
• 1/4 cup fresh cilantro
• 1/4 cup crumbled queso fresco

Directions:

1. In a large pan heat oil on medium-high.  Season Chik'n on both sides with salt and pepper.  Transfer to pan and saute until lightly brown.  Set Chik'n aside.
2. Add garlic and onion to the pan and saute for 1 minute.  Add bell pepper and saute for 2 more minutes. Add rice and stir until it is lightly toasted and combined with the vegetables.
3. Add tomatoes with liquid, chile powder and cumin to pan.  Stir to combine and break apart and large tomato chunks. (If the rice is not fully covered by the tomato liquid add water until it is.) Bring to a boil then, reduce to a simmer.
4. Place Chik'n on top of the rice mixture.  Cover and cook for 5 minutes or until rice is tender.
5. Add olives and cilantro to the rice mixture and stir.
6. Portion out serving sizes before adding cheese evenly among all servings.

*Serves 4, serving size 1 cup rice mixture and 1 Chik'n cutlet.  340 calories and 32g protein per serving!

Enjoy.