Cowboy Chicken and Rice Recipe. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose.
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.
Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods, while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one. 
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Cowboy Chicken and Rice
- Large, nonstick sauté pan
- 1 10-oz box frozen chopped spinach thawed
- 2 small tomatoes chopped (about 1 cup)
- 1 1/2 lb chicken breasts skinless, boneless
- 1 1/2 teaspoons seasoning roasted garlic-herb
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil extra-virgin
- 2 ct. 4.4 oz packets brown rice precooked, microwave
- 2 cups corn kernels thawed
- 1 15.5-oz can chili beans white
- Microwave spinach 1–2 minutes or until thawed; squeeze spinach to remove excess liquid. Chop tomatoes roughly. Cut chicken into small, 1/2-inch pieces (wash hands); combine with seasoning and vinegar until blended.
- Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in the pan, then add the chicken; cook 3–4 minutes, stirring occasionally, or until chicken is browned. Add rice, corn, and tomatoes to pan; cook 2 minutes.
- Stir in spinach and beans; simmer 2–3 more minutes or until steaming and chicken is 165°F. Serve.