Mexican Chicken and Rice

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 558.5

Total Fat: 14.9 g
Cholesterol: 108.1 mg
Sodium: 1,488.7 mg
Total Carbs: 58.8 g
Dietary Fiber: 4.9 g
Protein: 50.3 g

View full nutritional breakdown of Mexican Chicken and Rice calories by ingredient

Introduction

Fast and easy dish to prepare, easy to convert to low fat version Fast and easy dish to prepare, easy to convert to low fat version

Number of Servings: 4

Ingredients

1-1½ pounds boneless skinless chicken breast - cut into bite size chunks

1 bell pepper - chopped

1 small onion - chopped (optional)

1 can chicken broth

1 small bag of frozen sweet corn

Salsa (mild, medium, or hot) - approx. 1 - 2 cups (I usually eyeball it)

Shredded Cheese (I normally use Kraft Mexican cheese)

1 - 2 cups Minute Rice (I eyeball it - depends on how much liquid there is)

Directions

Heat oil in skillet (use just enough to coat the skillet). Cook chicken, bell pepper, and onion on medium high heat until chicken is cooked through. Add chicken broth, frozen sweet corn, and salsa. Bring to a boil. Add rice. Remove from heat and cover. Let stand for 5 - 10 minutes. Stir. Add cheese. Cover and let stand for about 5 minutes or until cheese is melted. Sprinkle a little parsley on top for some extra flavor. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user SANDOLLAR1977.