- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.7
- Total Fat: 7.6 g
- Cholesterol: 29.1 mg
- Sodium: 820.5 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.0 g
- Protein: 14.3 g
Tex-Mex Chicken with Brown RiceSubmitted by: CMKAMINSKI5381
1 can Mexican-style corn
1 lb Boneless, skinless chicken thighs
1 tbsp Southwestern seasoning mix or taco seasoning
1 pouch cooked Brown Minute Rice
1 cup Chicken broth
1 1/2 cups Salsa verde
As corn cooks, cut chicken into 1-in pieces. Combine chicken and seasoning in a bowl and mix. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
Add 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Add beans and warm through.
To serve, spoon chicken over rice mixture in skillet.
Number of Servings: 6
Recipe submitted by SparkPeople user CMKAMINSKI5381.