Mexican Rice & Poached Chicken

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 2.8 g
  • Cholesterol: 52.7 mg
  • Sodium: 475.5 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 23.3 g

View full nutritional breakdown of Mexican Rice & Poached Chicken calories by ingredient


Introduction

Can multiply by number of people served, or make planned left overs. Can multiply by number of people served, or make planned left overs.
Number of Servings: 1

Ingredients

    In rice cooker or stovetop pan:
    1/2 cup of tomato juice plus 1 cup water
    1/2 cup Brown Rice
    In skillet:
    4 oz raw chicken breast per person. Make extra for left overs.
    1-2 cup water + 1/2 cup Tomato juice
    Peppercorns
    2 stalks of celery (for flavor)
    Kroger 3 pepper & onion Blend 1 cup serving

    Cheddar cheese 1/4 cup, optional, not in calorie count

Tips

Can use left overs in a tortilla wrap. We use celery for flavor, only, so not calculated in nutrition.


Directions

Start rice first. It takes 20-30" in rice cooker or on stovetop.
Heat water in large non-reactive skillet. Add peppercorns and celery stalks.
Ad the chicken breast to skillet. Poach about 10-15" on medium heat Turn at least once to cook evenly. I heated the frozen trinity in microwaved, then added to skillet with chicken.
You can serve the chicken on top of rice or as tortilla wraps with rice on the side.
We topped the rice with cheese. (You need to add this to your food tracker if you use it.)

Serving Size: Serves 1 only

Number of Servings: 1

Recipe submitted by SparkPeople user 60SIXTY.