Black Bean and Corn Salsa Chicken w/brown rice

Name: Black Bean and Corn Salsa Chicken w/brown rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 15 oz. can organic Garbanzo beans (rinsed and drained); 1 15 oz. can organic Black beans (rinsed and drained); 1 28 oz. can Diced Tomatoes (store brands have less sodium generally) (don't drain use the juices); 1 16 oz. Jar Newman's Own Black Bean and Corn Salsa; 1 lbs. Chicken; 1 16 oz. package frozen yellow corn (add while still frozen); 4 cups cooked brown rice

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 15 oz. can organic Garbanzo beans (rinsed and drained)1 15 oz. can organic Black beans (rinsed and drained)1 28 oz. can Diced Tomatoes (store brands have less sodium generally) (don't drain, use the juices)1 16 oz. Jar Newman's Own Black Bean and Corn Salsa1 lbs. Chicken1 16 oz. package frozen yellow corn (add while still frozen)4 cups cooked brown rice

Directions

- Turn burner on Medium high - high. (mixture should be at a medium to low boil the whole time)
- In a very large non-stick sauce pan combine all ingredients except brown rice and cover. Let cook for 20-25 min. (until chicken is cooked through)
- Take chicken out and set aside to cool (about 10 min.). Leave the lid off the sauce pan so it will cook the liquid down.
- Tip: If using Minute rice, start making it after taking the chicken out to cool.
- After the chicken is cooled shred it with a fork.
- Add the chicken back to the sauce pan and heat for about 5 min. or until hot.
- Serve over brown rice and enjoy :)

Number of Servings: 6

Recipe submitted by SparkPeople user VIOLINLADY3.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving