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

Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 256.5
  • Total Fat: 5.3 g
  • Cholesterol: 33.5 mg
  • Sodium: 593.9 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 9.2 g
  • Protein: 17.6 g

View full nutritional breakdown of Mexcain Inspired Chick, black bean and rice stew calories by ingredient
Report Inappropriate Recipe

Mexcain Inspired Chick, black bean and rice stew

Submitted by: JADEDINVASION

Introduction

This is basically a throw together in a skillet / casserole dish kind of meal. Pretty cheap if you de-skin and de-bone the chicken your self and freezes real well. The Serving size is generous so it could possibly feed more if needed.

As with any recipe, the seasonings listed are just a guide line. I usually just sprinkle in what I think is enough, which may be different for you add what you like.
This is basically a throw together in a skillet / casserole dish kind of meal. Pretty cheap if you de-skin and de-bone the chicken your self and freezes real well. The Serving size is generous so it could possibly feed more if needed.

As with any recipe, the seasonings listed are just a guide line. I usually just sprinkle in what I think is enough, which may be different for you add what you like.

Number of Servings: 7

Ingredients

    1 lrg can of Tomatoes

    1 can of Black Beans

    1 can of Sweet Corn

    1 can of Mushrooms

    1 can of Tomato Paste

    1 tbsp of Extra Virgin Olive Oil

    1/2 cup of sliced Onions

    4 Chicken Thigh bone and skin removed

    3/4 cup of Brown Rice

    3/4 cup of low sodium Chicken stock

    1 cup of grated Zucchini

    Salt and pepper to taste

    couple dashes of Tabasco Sauce

    2 tbsp of Chili powder

    2 tbsp of Garlic powder

Directions

1. Sautee onions in EVOO until tender (about 3-5 mins on med heat)

2. Add in Chicken, sprinkle with salt and pepper to flavour the meat and sautee until cooked, about 5-7 mins on med heat.

3. Add in the rest of the ingreidents and cook for a half an hour - 45 mins over med heat until the rice is fully cooked. Stir occasionally to ensure that nothing is sticking to the bottom. If it is sticking lower heat, which may take longer to cook.

Number of Servings: 7

Recipe submitted by SparkPeople user JADEDINVASION.






Great Stories from around the Web


Rate This Recipe