Salsa Chicken and Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 C long-grain brown rice2 1/2 C water2 Chicken breasts, boneless/skinless, chopped1 C salsa, medium
Add water and rice to your rice cooker and start. This is the longest portion of the meal ... waiting for the rice to cook. If you are cooking rice on the stove, you are on your own, because I always end up with mush or burnt rice ... Sorry!
Add chicken and salsa to a non-stick skillet, I prefer cast iron. I also use Emerald Valley Salsa. It is made in Eugene, OR and has no extra preservatives, sugar, or other unhealthy stuff. Make your own or try to find a good fresh salsa in your area. Becareful with the spice level of the salsa, it will become spicier as it cooks.
Cook the chicken until done.
Serve chicken over rice and top with cilantro, tomatoes, onions, and guacamole.
Enjoy
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MYCRAZYMOONS.
Add chicken and salsa to a non-stick skillet, I prefer cast iron. I also use Emerald Valley Salsa. It is made in Eugene, OR and has no extra preservatives, sugar, or other unhealthy stuff. Make your own or try to find a good fresh salsa in your area. Becareful with the spice level of the salsa, it will become spicier as it cooks.
Cook the chicken until done.
Serve chicken over rice and top with cilantro, tomatoes, onions, and guacamole.
Enjoy
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MYCRAZYMOONS.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 2.5 g
- Cholesterol: 68.4 mg
- Sodium: 440.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.8 g
- Protein: 30.6 g
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