SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 1.2 g
  • Cholesterol: 8.2 mg
  • Sodium: 352.5 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Chicken gumbo stuffing for tortillas calories by ingredient
Report Inappropriate Recipe

Chicken gumbo stuffing for tortillas

Submitted by: BARBARAWEBSTER

Introduction

This was a soup recipe from spark that I used suggested added ingredients, plus what I had in the freezer. It's not soup at all. When finished, the rice soaked up all the broth. Great alone, in a salad, wrapped in a tortilla, or add more broth and have soup! This was a soup recipe from spark that I used suggested added ingredients, plus what I had in the freezer. It's not soup at all. When finished, the rice soaked up all the broth. Great alone, in a salad, wrapped in a tortilla, or add more broth and have soup!
Number of Servings: 6

Ingredients

    1.5 c low salt chicken broth
    .75 c instant brown rice (uncooked)
    3 oz chicken breast, no skin, baked
    .75 c pace chunky mild salsa
    2 c frozen spinach
    1 c frozen corn
    .5 c low salt garbanzo beans (rinsed)
    2 c frozen broccoli (what I had) florets

Directions

I was in bed reading recipes on Spark, and jumped out of bed at 4:30 a.m. to make this. I had a baked chicken in the refer, salsa on the shelf that I couldn't use because it was too salty for my heart healthy diet. I would call this a clean out the refer/freezer dish. You can add any vege you want! The flavor of the salsa really adds the kick to make this something I would roll into tortillas.

Put broth, salsa, and rice in pot. Stir well. Bring to a boil, reduce heat to simmer. Rice must cook 5 minutes. I added the spinach, corn, chicken, beans, then broccoli. I like my broccoli crisp tender. Stir constantly to break up the chicken into strings. Turn off the heat when the rice is done, even if you haven't finished adding the remaining ingredients. Since I used frozen broccoli, it didn't need cooking, just rinsed the ice off under hot water and added to the mix last. This could have been much less prep time if I hadn't been talking to my son on the phone. LOL The finished product was soupless. No moisture left in the pot at all. It is so good, can be frozen into individual servings in sandwich baggies, and used any number of ways as suggested in the introduction.

Serving Size: makes 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BARBARAWEBSTER.






Great Stories from around the Web


Rate This Recipe