Time: 40 minutes
Prep Pointer: Remove the ribs and seeds from the jalapeño before mincing to tame the heat.
Serve with Mexican Rice: Combine ¾ cup uncooked long-grain rice; 1½ cups fat-free, lower-sodium chicken broth; ½ cup minced green bell pepper; ½ cup diced tomato; and ½ teaspoon ground cumin in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Serves 4 (serving size: ½ cup). CALORIES 138; FAT 0.4g (sat 0.1g); SODIUM 173mg
View Recipe: Chicken Tostadas and Avocado Dressing