Mexican Chicken and Rice Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups (dry measure) brown rice1/2 large onion, chopped1 large pablano pepper, seeded and chopped1 lb boneless, skinless chicken breast1 can diced tomatoes with green chilies1 can corn1 can red or black beans, rinsed and drainedChili powder or other seasonings to taste
Cook rice.
Spray a large skillet with non-stick spray and saute onions and pepper until they just begin to soften. Cut chicken into bite size pieces and add continuing to saute for about 5 more minutes. Stir in rice and continue cooking for about 2 minutes more, stirring frequently. Add tomates with chilies, corn, and beans. Stir, cover, and cook on low to medium heat until thoroughly heated. Season with chili powder or other seasoning as desired just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user NANCYJAC.
Spray a large skillet with non-stick spray and saute onions and pepper until they just begin to soften. Cut chicken into bite size pieces and add continuing to saute for about 5 more minutes. Stir in rice and continue cooking for about 2 minutes more, stirring frequently. Add tomates with chilies, corn, and beans. Stir, cover, and cook on low to medium heat until thoroughly heated. Season with chili powder or other seasoning as desired just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user NANCYJAC.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 3.6 g
- Cholesterol: 36.7 mg
- Sodium: 898.2 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 7.8 g
- Protein: 22.2 g
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