Mexican Rice & Poached Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
In rice cooker or stovetop pan:1/2 cup of tomato juice plus 1 cup water1/2 cup Brown RiceIn skillet:4 oz raw chicken breast per person. Make extra for left overs.1-2 cup water + 1/2 cup Tomato juicePeppercorns 2 stalks of celery (for flavor)Kroger 3 pepper & onion Blend 1 cup servingCheddar cheese 1/4 cup, optional, not in calorie count
Start rice first. It takes 20-30" in rice cooker or on stovetop.
Heat water in large non-reactive skillet. Add peppercorns and celery stalks.
Ad the chicken breast to skillet. Poach about 10-15" on medium heat Turn at least once to cook evenly. I heated the frozen trinity in microwaved, then added to skillet with chicken.
You can serve the chicken on top of rice or as tortilla wraps with rice on the side.
We topped the rice with cheese. (You need to add this to your food tracker if you use it.)
Serving Size: Serves 1 only
Number of Servings: 1
Recipe submitted by SparkPeople user 60SIXTY.
Heat water in large non-reactive skillet. Add peppercorns and celery stalks.
Ad the chicken breast to skillet. Poach about 10-15" on medium heat Turn at least once to cook evenly. I heated the frozen trinity in microwaved, then added to skillet with chicken.
You can serve the chicken on top of rice or as tortilla wraps with rice on the side.
We topped the rice with cheese. (You need to add this to your food tracker if you use it.)
Serving Size: Serves 1 only
Number of Servings: 1
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 2.8 g
- Cholesterol: 52.7 mg
- Sodium: 475.5 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.0 g
- Protein: 23.3 g
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