Mexican Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Cups Cooked Brown Rice4 servings of Skinless, Boneless Chicken Breast1 Can Black Beans, drained1 Cup Salsa Verde1/2 Cup Sweet Corn, Frozen1 Hass Avocado1 Cup Pico De GilloCheese, Optional
Mix Cooked Rice and Black beans and Salsa Verde into the bottom of a cassarole dish.
Place Chicken on top of rice mixture.
Put in Oven too cook untill Chicken is Finished.
You may add cheese to the top to let melt one Chicken is almost done.
Corn Salsa:
Defrost corn and place in bowl with Pico De Gillo and chuncked Avacado. Mix together.
When Chicken and Rice is finished, put on plates, Makes 4 services of 1 cup rice and 1 chicken, put 1/4 of corn salsa on top and enjoy!!
Easy and Yummy!!
586 calories, 11 fat, 9 fiber, 64 protein per serving
Number of Servings: 4
Recipe submitted by SparkPeople user CATHILUNA.
Place Chicken on top of rice mixture.
Put in Oven too cook untill Chicken is Finished.
You may add cheese to the top to let melt one Chicken is almost done.
Corn Salsa:
Defrost corn and place in bowl with Pico De Gillo and chuncked Avacado. Mix together.
When Chicken and Rice is finished, put on plates, Makes 4 services of 1 cup rice and 1 chicken, put 1/4 of corn salsa on top and enjoy!!
Easy and Yummy!!
586 calories, 11 fat, 9 fiber, 64 protein per serving
Number of Servings: 4
Recipe submitted by SparkPeople user CATHILUNA.
Nutritional Info Amount Per Serving
- Calories: 586.7
- Total Fat: 11.1 g
- Cholesterol: 136.9 mg
- Sodium: 253.7 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 9.7 g
- Protein: 64.2 g
Member Reviews