Rumbamel's Chicken Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-2 cloves fresh garlic, chopped-1 1/2 C diced onion (I use white)-1 1/2 C fresh tomato, diced-8.5 oz cooked boneless skinless chicken breast, chopped small-4 t low sodium taco seasoning like Carlita or Old El Paso-1 C Rumbamel's Success brown rice made with fat free chicken broth-1 can, 15.25 oz Del Monte Fiesta Corn, undrained-1 can, 15.5 oz black beans, drained and rinsed
--Saute the onions and garlic in a large pot over med/low heat until very tender and almost browned, stirring often.
--Add the tomatoes and taco seasoning stir again. Continue cooking and stirring over low heat for about 5 minutes.
--Stir in the chicken, rice, beans and corn. Bring to a boil and then reduce to a simmer for about 5-7 minutes, stirring often to mix the heat and flavors.
--Serve with refried beans, cheese, sour cream and any hot sauce you like (none are in the nutritional values).
--Makes 6 servings of 1 C each.
--Enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
--Add the tomatoes and taco seasoning stir again. Continue cooking and stirring over low heat for about 5 minutes.
--Stir in the chicken, rice, beans and corn. Bring to a boil and then reduce to a simmer for about 5-7 minutes, stirring often to mix the heat and flavors.
--Serve with refried beans, cheese, sour cream and any hot sauce you like (none are in the nutritional values).
--Makes 6 servings of 1 C each.
--Enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 191.4
- Total Fat: 3.0 g
- Cholesterol: 17.7 mg
- Sodium: 336.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.7 g
- Protein: 14.6 g
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