Tex-Mex Chicken with Brown Rice


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 7.6 g
  • Cholesterol: 29.1 mg
  • Sodium: 820.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Tex-Mex Chicken with Brown Rice calories by ingredient
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Submitted by: CMKAMINSKI5381

Number of Servings: 6


    1 can Mexican-style corn
    1 lb Boneless, skinless chicken thighs
    1 tbsp Southwestern seasoning mix or taco seasoning
    1 pouch cooked Brown Minute Rice
    1 cup Chicken broth
    1 1/2 cups Salsa verde


Add 1 tsp oil to large skillet; heat over medium-high heat until shimmering (1 to 3 minutes). Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet; set aside. (Caramelizing the corn intensifies the sweetness and adds an interesting color and texture)

As corn cooks, cut chicken into 1-in pieces. Combine chicken and seasoning in a bowl and mix. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.

Add 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Add beans and warm through.

To serve, spoon chicken over rice mixture in skillet.

Number of Servings: 6

Recipe submitted by SparkPeople user CMKAMINSKI5381.


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