Santa Fe Chicken and Rice
- Number of Servings: 4
Ingredients
1 tbsp minced garlic3/4 cup onion, diced1 cup rice1-1/4 cup chicken broth1 cup salsa1/2 cup shredded cheddar cheese2 breasts chicken
- In a large deep skillet (about 1.5-2 inches deep) brown the chichen then cut into cubes (can cut first if desired)
- Add all other ingredients EXCEPT the cheese
- Reduce heat to medium/medium low
- Put the lid on the skillet and let it cook until the rice is done, stiring very occasionally
- When Rice is done add the cheese, stiring until melted.
Serve hot.
Chicken amount can be increased to 6 breasts. thigh can also be used. Increase nutrition as required.
This recipe can also be done in a rice cooker or slow cooker. Chicken can also be left whole.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMMERIAN.
- Add all other ingredients EXCEPT the cheese
- Reduce heat to medium/medium low
- Put the lid on the skillet and let it cook until the rice is done, stiring very occasionally
- When Rice is done add the cheese, stiring until melted.
Serve hot.
Chicken amount can be increased to 6 breasts. thigh can also be used. Increase nutrition as required.
This recipe can also be done in a rice cooker or slow cooker. Chicken can also be left whole.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMMERIAN.
Nutritional Info Amount Per Serving
- Calories: 275.7
- Total Fat: 6.5 g
- Cholesterol: 84.8 mg
- Sodium: 766.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.7 g
- Protein: 32.6 g
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