San Antonio Chicken
- Number of Servings: 12
Ingredients
2 skinless, boneless chicken breasts1 (1.25 oz.) package taco seasoning1 chipotle chile, from can in adobo sauce3 TBLS water (from cooking chicken)1.5 TBLS vegetable oil1 medium onion, coarsely chopped1 large clove of garlic, minced1 Poblano pepper, chopped1 C frozen corn, thawed1 4oz. jar pimientos 1 (15 oz.) can pinto beans, drained and rinsed 3 cups hot cooked white rice1 C chunky salsa
Place the chicken and chipotle chile in a saucepan and cover with water.
Let simmer for 10 to 15 minutes or until the chicken is cooked through.
Remove to a cutting board and coarsely chop the
chicken and chile.
In a medium-size bowl, toss the cooked, chopped chicken with the taco seasoning mix and 3 TBLS of water that the chicken was cooked in. Set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, poblano chile, and corn. Saute until tender.
Add the pimientos, pinto beans, chopped chicken, rice, and chunky salsa. Stir to mix and heat through.
Makes 12 one cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WOODLANDSPRYTE.
Let simmer for 10 to 15 minutes or until the chicken is cooked through.
Remove to a cutting board and coarsely chop the
chicken and chile.
In a medium-size bowl, toss the cooked, chopped chicken with the taco seasoning mix and 3 TBLS of water that the chicken was cooked in. Set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic, poblano chile, and corn. Saute until tender.
Add the pimientos, pinto beans, chopped chicken, rice, and chunky salsa. Stir to mix and heat through.
Makes 12 one cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WOODLANDSPRYTE.
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 3.0 g
- Cholesterol: 38.3 mg
- Sodium: 234.3 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 4.1 g
- Protein: 20.2 g
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