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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 0.4 g
  • Cholesterol: 16.5 mg
  • Sodium: 283.5 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.1 g

View full nutritional breakdown of Mexican Awesomeness in a Pot calories by ingredient
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Mexican Awesomeness in a Pot

Submitted by: AMYABLE

Introduction

This is my husband's name for a flavorful mexi-hodge-podge dish that got piled together one night. Very easy, very spicy. You can pretty much add anything you want. Add less cayenne for a much milder flavor - this has a LOT of zing! This is my husband's name for a flavorful mexi-hodge-podge dish that got piled together one night. Very easy, very spicy. You can pretty much add anything you want. Add less cayenne for a much milder flavor - this has a LOT of zing!
Number of Servings: 20

Ingredients

    2 - 5 oz yellow rice packets (or 1 - 10 oz)
    2 cans no salt added diced tomatoes
    2 cans 15 oz black beans, rinsed and drained
    1 16 oz package frozen sweet corn
    1 16 oz package frozen green, yellow, and red pepper strips
    1 can diced green chiles
    1 medium large onion, chopped
    1.5 - 2 lbs boneless, skinless chicken breast
    1.5 Tbsp garlic powder
    1 Tbsp onion powder
    1.5 Tbsp Cumin powder
    .75 Tbsp (or LESS!!!) cayenne pepper
    Olive oil for simmering (maybe 1 tbsp)

Directions

1. Steam chicken (or cook in some way - I steam mine for 25 - 30 minutes)
2. Make yellow rice according to package directions
3. Simmer onion, pepper strips, and green chiles in olive oil (3 to 5 minutes until onion is translucent)
4. Steam corn in the bag in the microwave (if applicable - just cook frozen corn before adding; if it's canned you can just add it - I don't like canned corn)
5. Add tomatoes, black beans (make sure they are rinsed!), corn, garlic and onion powder, cumin and cayenne
6. Simmer 10 to 15 minutes to let the flavors blend
(Chicken will still be steaming and yellow rice will be just about done)
7. Add yellow rice to the mix of beans, tomatoes, etc
8. Shread chicken and add to the pot
9. Let simmer another 10 minutes
10. Serve in burrito shells, taco shells, with chips, or alone
11. Add salsa, cheese, sour cream, avocado, barbeque sauce - whatever condiments tickle your fancy
12. YUM!

Serving Size: Makes 20 servings






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