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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.8
  • Total Fat: 1.1 g
  • Cholesterol: 28.8 mg
  • Sodium: 672.3 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 17.3 g

View full nutritional breakdown of Mexican Ragout calories by ingredient
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Mexican Ragout

Submitted by: PEAMNOTT
Mexican Ragout

Introduction

Cooked in a slow cooker, should be made on a day when you can add in ingredients at different times to prevent overcooking. Cooked in a slow cooker, should be made on a day when you can add in ingredients at different times to prevent overcooking.
Number of Servings: 6

Ingredients

    Chicken Breast, boneless skinless, about 10 oz
    Herdez Salsa Verde GREEN SALSA, 10 tbsp
    Beans, pinto, 1 can
    Canned Tomatoes, 1 can
    Instant Brown Rice, 1 cup unprepared (about 2 cups prepared) (or 1 boil-in-bag)

Directions

Put chicken breast and salsa in slow cooker set on High. Cook for 3 hours. Rinse one can of pinto beans to reduce sodium. Break up chicken with spoon, stir in pinto beans. Lower temperature to Low, cook for about 2 and a half more hours. Start heating water for boil-in-bag rice. Rinse one can of chopped tomatoes, preferably no-salt-added. (Nutritional information is for a normal can.) Add tomatoes to the mixture in slow cooker, continue cooking. Finish preparing rice. Stir into mixture in slow cooker, turn off slow cooker, and serve.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user PEAMNOTT.






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