Rumbamel's Spanish Rice Chicken with Black Beans and Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
-1 boil in the bag Success brown rice-2 C liquid, like the juice from diced tomatoes with green chilies, juice from chili beans, FF Chicken broth, tomato soup (these where my leftovers) I don't know how much of each I had, actually-1 C canned black beans, drained and rinsed-3/4 C defrosted frozen corn-1 Chicken breast, boneless skinless, 4.65 oz
---Stir together and then cook the liquid and rice in a 2-3 quart glass casserole dish uncovered in the microwave for 12 minutes. Stir and then stir in the beans and corn.
--MEANWHILE, cook your chicken breast the way you like. I used my George Forman, so it took very little time. Dice it up and add it to your rice and beans mix. Done.
---Makes about 3 1/2 C or 3 1/2 servings of 1 C each.
---Enjoy!!
Serving Size: 3 1/2 servings of 1 C each
Number of Servings: 3.5
Recipe submitted by SparkPeople user RUMBAMEL.
--MEANWHILE, cook your chicken breast the way you like. I used my George Forman, so it took very little time. Dice it up and add it to your rice and beans mix. Done.
---Makes about 3 1/2 C or 3 1/2 servings of 1 C each.
---Enjoy!!
Serving Size: 3 1/2 servings of 1 C each
Number of Servings: 3.5
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 189.3
- Total Fat: 1.8 g
- Cholesterol: 16.6 mg
- Sodium: 81.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 5.1 g
- Protein: 13.8 g
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