Mexican Chicken and Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 444.8
- Total Fat: 10.4 g
- Cholesterol: 12.5 mg
- Sodium: 1,136.8 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 7.8 g
- Protein: 38.1 g
View full nutritional breakdown of Mexican Chicken and Rice calories by ingredient
Introduction
Quick and Easy... Leftovers reheat well Quick and Easy... Leftovers reheat wellNumber of Servings: 4
Ingredients
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2 cups Rice - Vigo yellow Rice, cooked
1 tbsp Olive Oil
1 lb Boneless & Skinless Chicken Breast, cubed
1 cup Yellow Sweet Corn
1 tsp Better Than Bouillon - Chicken Base
1 cup Water, tap
1 cup Salsa
15oz can Bush's Low Sodium Black Beans, drained
1/2 cup (2oz) Cheddar Cheese, shredded
1 Jalapeno Peppers, diced
Tips
Serve with diced avocado, black olive slices and/or sour cream (not included in nutritional info)
Stuff bell peppers with left overs
Directions
Cook Yellow Rice according to package directions.
Heat oil in large skillet on med-high heat. Add chicken and cook through, until no longer pink. Remove chicken from skillet and set aside.
Add corn, bouillon, water, salsa, jalapeno and black beans to skillet and bring to a boil. Reduce and simmer 5 minutes.
Add rice to skillet; stir until well combined. Add chicken; stir well. Cover and remove from heat. Let stand 5 minutes.
Fluff with a fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts.
Serving Size: Makes 4 generous servings
Heat oil in large skillet on med-high heat. Add chicken and cook through, until no longer pink. Remove chicken from skillet and set aside.
Add corn, bouillon, water, salsa, jalapeno and black beans to skillet and bring to a boil. Reduce and simmer 5 minutes.
Add rice to skillet; stir until well combined. Add chicken; stir well. Cover and remove from heat. Let stand 5 minutes.
Fluff with a fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts.
Serving Size: Makes 4 generous servings
Member Ratings For This Recipe
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BILLTHOMSON
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