Mexican Vegetable Chicken Rice Stovetop Casserole
- Number of Servings: 6
Ingredients
3 Tbsp canola oil380 g Boneless, skinless chicken breast (6 tenderloins), half-inch diced1.5 cups dried brown rice1.5 Knorr chicken bouillon cubes3 cups water1 can Kuner's Southwestern chilli beans w/cumin & cayenne in chili sauce400 g frozen mixed vegetables1 can (12 oz) yellow sweet corn with liquid2 oz. Mrs. Renfro's nacho sliced pickled jalepeņo peppers, chopped1 jalepeņo and 2 hot red cherry peppers, chopped smallonion powder to taste
Heat oil in large skillet, add diced chicken stir until chicken is cooked through. Add dry rice and saute until rice starts browning. Add water and chicken bouillion, cover and reduce heat to low. Cook for 20 minutes. Add chili beans, canned corn and frozen vegetable. Stir, return cover, and cook for 10 more minutes, stirring occasionally. Add pickled jalepeõs, fresh peppers and onion powder. Cook until rice is tender, adding liquid as needed.
Serving Size: Makes 6 generous 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LILACEOUS.
Serving Size: Makes 6 generous 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LILACEOUS.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 9.9 g
- Cholesterol: 36.7 mg
- Sodium: 1,107.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.3 g
- Protein: 21.3 g
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