Mexicali Chicken & Rice Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One 6 oz. package Farmhouse® Chicken Rice 3/4 lb. sliced, boneless, skinless chicken 1/2 cup chopped onion 1 Tablespoon butter or margarine 1-1/4 cups water One 14.5 oz. can diced tomatoes, undrained 1 cup frozen corn kernels, thawed One 4.5 oz. can diced green chilies 2 teaspoons chili seasoning 1/2 cup sour cream 1/4 cup chopped cilantro, divided 1-1/2 cups grated cheddar cheese
1.In a large skillet, brown chicken and onion in butter or margarine.
2.Add water, tomatoes, corn, chilies, chili seasoning, rice and contents of seasoning packet; bring to a boil.
3.Reduce heat, cover and cook 20 minutes or until liquid has been absorbed.
4.Stir in sour cream and 2 Tablespoons cilantro.
5.Top with cheese, cover and let stand 5 minutes.
6.Before serving, top with remaining 2 Tablespoons cilantro.
Serving Size: Makes about six 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
2.Add water, tomatoes, corn, chilies, chili seasoning, rice and contents of seasoning packet; bring to a boil.
3.Reduce heat, cover and cook 20 minutes or until liquid has been absorbed.
4.Stir in sour cream and 2 Tablespoons cilantro.
5.Top with cheese, cover and let stand 5 minutes.
6.Before serving, top with remaining 2 Tablespoons cilantro.
Serving Size: Makes about six 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
Nutritional Info Amount Per Serving
- Calories: 350.0
- Total Fat: 17.7 g
- Cholesterol: 53.3 mg
- Sodium: 664.1 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.6 g
- Protein: 15.2 g
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