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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 2.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 514.3 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 9.8 g
  • Protein: 16.4 g

View full nutritional breakdown of Pantry dinner calories by ingredient
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Pantry dinner

Submitted by: MOM2NATENICK

Introduction

If I have leftover meat (chicken, turkey, etc) I use that in place of the canned chicken. Makes a quick dinner for those busy nights. Can also omit the meat and make it vegetarian. This recipe is very versatile with whatever you have on hand. If I have leftover meat (chicken, turkey, etc) I use that in place of the canned chicken. Makes a quick dinner for those busy nights. Can also omit the meat and make it vegetarian. This recipe is very versatile with whatever you have on hand.
Number of Servings: 6

Ingredients

    1 can black beans, rinsed
    1 can pinto beans, rinsed
    1 can petite diced tomato
    1 can chicken breast
    1 can corn, drained
    1 can diced green chiles
    2 c prepared rice
    2-3 tsp minced garlic
    1/2 c chopped onion
    1 tsp cumin powder
    Dash pepper

Tips

Optional: serve with shredded cheese and crushed tortilla chips.


Directions

Saute onion in large skillet. Add all ingredients to skillet and cook on medium until heated through (about 15 minutes).

Serving Size: 1.5 cup

Number of Servings: 6

Recipe submitted by SparkPeople user MOM2NATENICK.






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