One-Dish Dinner: Southwestern Chicken and Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 492.6
  • Total Fat: 8.5 g
  • Cholesterol: 53.3 mg
  • Sodium: 486.3 mg
  • Total Carbs: 77.7 g
  • Dietary Fiber: 9.3 g
  • Protein: 31.5 g

View full nutritional breakdown of One-Dish Dinner: Southwestern Chicken and Rice calories by ingredient
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Spark Swaps Recipes from The Spark Solution 14-day Plan book Spark Swaps Recipes from The Spark Solution 14-day Plan book
Number of Servings: 6


    1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 1/2 cups low-sodium salsa
    2 cups frozen corn kernels
    1 15-ounce can low-sodium black beans, drained and rinsed
    1 1/2 cups uncooked instant brown rice
    6 tablespoons shredded low-fat cheddar cheese
    6 tablespoons low-fat sour cream


Add fresh or frozen spinach to the pan for an extra serving of veggies. Turn leftovers into a second meal: add them to an omelet or use them as a burrito filling.


Coat a large skillet with cooking spray and place it over medium-high heat. Cook the chicken with the chili powder and cumin, stirring often, until it's lightly browned, about 3 to 5 minutes. Stir in the salsa, corn, beans, and rice. Add 2 cups of water, stir to combine, and bring the mixture to a boil. Ten reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Portion into serving bowls. Garnish each serving with 1 tablespoon of the cheese and 1 tablespoon of the sour cream.

Serving Size: 6 1-cup servings

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  • Very Good
    Thanks for entering this recipe; it doesn't seem to be in the Spark Solution Recipes listing. - 7/15/15

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  • Very Good
    Favorite - 2/6/14

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