One-Dish Dinner: Southwestern Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size pieces1 teaspoon chili powder1 teaspoon ground cumin1 1/2 cups low-sodium salsa2 cups frozen corn kernels1 15-ounce can low-sodium black beans, drained and rinsed1 1/2 cups uncooked instant brown rice6 tablespoons shredded low-fat cheddar cheese6 tablespoons low-fat sour cream
Coat a large skillet with cooking spray and place it over medium-high heat. Cook the chicken with the chili powder and cumin, stirring often, until it's lightly browned, about 3 to 5 minutes. Stir in the salsa, corn, beans, and rice. Add 2 cups of water, stir to combine, and bring the mixture to a boil. Ten reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Portion into serving bowls. Garnish each serving with 1 tablespoon of the cheese and 1 tablespoon of the sour cream.
Serving Size: 6 1-cup servings
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 492.6
- Total Fat: 8.5 g
- Cholesterol: 53.3 mg
- Sodium: 486.3 mg
- Total Carbs: 77.7 g
- Dietary Fiber: 9.3 g
- Protein: 31.5 g
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