Rumbamel's Spanish Rice Chicken with Black Beans and Corn

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 1.8 g
  • Cholesterol: 16.6 mg
  • Sodium: 81.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.8 g

View full nutritional breakdown of Rumbamel's Spanish Rice Chicken with Black Beans and Corn calories by ingredient


Introduction

I had a few left over odds and ends to make Spanish rice and decided to use my left over black beans, too. This dish is really easy to make and fills you up. Add some salsa to spice it up a bit. I had a few left over odds and ends to make Spanish rice and decided to use my left over black beans, too. This dish is really easy to make and fills you up. Add some salsa to spice it up a bit.
Number of Servings: 3

Ingredients

    -1 boil in the bag Success brown rice
    -2 C liquid, like the juice from diced tomatoes with green chilies, juice from chili beans, FF Chicken broth, tomato soup (these where my leftovers) I don't know how much of each I had, actually
    -1 C canned black beans, drained and rinsed
    -3/4 C defrosted frozen corn
    -1 Chicken breast, boneless skinless, 4.65 oz

Directions

---Stir together and then cook the liquid and rice in a 2-3 quart glass casserole dish uncovered in the microwave for 12 minutes. Stir and then stir in the beans and corn.

--MEANWHILE, cook your chicken breast the way you like. I used my George Forman, so it took very little time. Dice it up and add it to your rice and beans mix. Done.

---Makes about 3 1/2 C or 3 1/2 servings of 1 C each.

---Enjoy!!

Serving Size: 3 1/2 servings of 1 C each

Number of Servings: 3.5

Recipe submitted by SparkPeople user RUMBAMEL.