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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.3
  • Total Fat: 2.1 g
  • Cholesterol: 46.0 mg
  • Sodium: 576.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 23.1 g

View full nutritional breakdown of Mexican Chicken and Rice calories by ingredient
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Mexican Chicken and Rice

Submitted by: GINGER_ISH

Introduction

My go-to for a quick dinner! Also makes excellent leftovers and I usually have all of the ingredients in the house anyway. My go-to for a quick dinner! Also makes excellent leftovers and I usually have all of the ingredients in the house anyway.
Number of Servings: 6

Ingredients

    2 chicken breast,
    1 cup mild salsa,
    1 cup chicken broth,
    2 peppers (red, green or both),
    1 small onion, chopped
    12 oz canned corn,
    1.5 cupsinstant white rice
    olive oil spray
    Shredded Cheddar (if desired)

Directions

1. chop peppers and onions. Cut chicken into chunks.

2. spray large skillet with cooking spray. Saute chicken. Add peppers and onions, saute until chicken is fully cooked.

3. Add salsa, chicken broth and the undrained can of corn. Bring to a boil. Stir in rice. Cover pan and remove from heat. Let sit for 12-15 minutes or until the liquid is absorbed. Serve and sprinkle with cheese if desired.

Makes 6 one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GINGER_ISH.






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Member Ratings For This Recipe

  • I enjoyed this meal very much! - 11/4/08

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  • I made this for dinner last night and it was totally delicious. Both of my kids loved it. I used red, yellow, orange and green peppers and brown rice instead.
    Very yummy! I will definitely be making this again! - 9/10/08

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