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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 454.3
  • Total Fat: 3.0 g
  • Cholesterol: 6.9 mg
  • Sodium: 447.9 mg
  • Total Carbs: 92.1 g
  • Dietary Fiber: 15.5 g
  • Protein: 20.5 g

View full nutritional breakdown of Black Bean and Corn Salsa Chicken w/brown rice calories by ingredient
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Black Bean and Corn Salsa Chicken w/brown rice

Submitted by: VIOLINLADY3

Introduction

I used organic canned foods in this recipe because they have about a 1/3 less sodium than their regular counterparts and better for you too :) I used organic canned foods in this recipe because they have about a 1/3 less sodium than their regular counterparts and better for you too :)
Number of Servings: 6

Ingredients

    1 15 oz. can organic Garbanzo beans (rinsed and drained)
    1 15 oz. can organic Black beans (rinsed and drained)
    1 28 oz. can Diced Tomatoes (store brands have less sodium generally) (don't drain, use the juices)
    1 16 oz. Jar Newman's Own Black Bean and Corn Salsa
    1 lbs. Chicken
    1 16 oz. package frozen yellow corn (add while still frozen)
    4 cups cooked brown rice

Directions

- Turn burner on Medium high - high. (mixture should be at a medium to low boil the whole time)
- In a very large non-stick sauce pan combine all ingredients except brown rice and cover. Let cook for 20-25 min. (until chicken is cooked through)
- Take chicken out and set aside to cool (about 10 min.). Leave the lid off the sauce pan so it will cook the liquid down.
- Tip: If using Minute rice, start making it after taking the chicken out to cool.
- After the chicken is cooled shred it with a fork.
- Add the chicken back to the sauce pan and heat for about 5 min. or until hot.
- Serve over brown rice and enjoy :)


Number of Servings: 6

Recipe submitted by SparkPeople user VIOLINLADY3.






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