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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 232.0
  • Total Fat: 9.1 g
  • Cholesterol: 53.6 mg
  • Sodium: 525.7 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.5 g

View full nutritional breakdown of Mexican chicken and rice calories by ingredient
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Mexican chicken and rice

Submitted by: HEARTMEND

Introduction

chicken breast decreases the fat, and veggies and brown rice increase the nutrition and fiber. chicken breast decreases the fat, and veggies and brown rice increase the nutrition and fiber.
Number of Servings: 14

Ingredients

    1.5 lb Chicken Breast, no skin
    1/2 cup chopped Celery
    1/2 cup chopped Onion
    Raw Nappa Cabbage, 1 cup
    Brown Rice, long grain, 1 cup
    Rice a Roni Pakage Spanish Rice
    Lawry's Taco Seasoning, 2 tsp
    Red Kidney Beans, 14 oz can
    Cheddar Cheese, 3 cup, shredded
    28 oz can Petite Cut Diced Tomatoes
    2 cup (8 fl oz) Water

Directions

Saute chicken in large skillet until cooked through; cut into bite sized pieces. Add celery, onion, cabbage and half the can of tomatoes. Simmer on low while you prepare rice.
IN saucepan, cook brown rice, remainder of tomatoes, and red beans for 15 minutes. Add contents of Rice-a roni box and 2 cups of water. Simmer until rice is tenderstirring occasionally, adding additional water if needed.
Sprinkle 1 C cheese on meat in skillet. cover for 5 minutes while cheese melts. Pour rice mixture over meat, and wprinkle another C of cheese on top. Turn heat to warm for 5 minutes. Remainder of cheese can be put in a bowl to be added by each individual at the table. Serve in tortillas for burritos, or over lettuce for a taco salad.

Serving Size: 1/14th of recipe

Number of Servings: 14

Recipe submitted by SparkPeople user HEARTMEND.





TAGS:  Poultry |

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