Southwest Brown Rice Chicken Bowls
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 811.0
- Total Fat: 18.4 g
- Cholesterol: 85.7 mg
- Sodium: 907.1 mg
- Total Carbs: 117.8 g
- Dietary Fiber: 4.6 g
- Protein: 50.4 g
IntroductionBrown rice topped with chicken, corn, tomatoes, jalapenos, garlic and a sprinkle of cheese Brown rice topped with chicken, corn, tomatoes, jalapenos, garlic and a sprinkle of cheese
1 Cup Uncooked Uncle Ben's Whole Grain Brown Rice
8oz Boneless Skinless Chicken Breast
1 tbsp Extra Virgin Olive Oil
1 Clove Garlic - minced
1 - 14.5oz can Diced Tomatoes with Jalapenos
2 cups frozen corn
1/2cup Shredded Reduced Fat American Cheese
Coat the bottom of a separate large pot with 1tbsp Extra Virgin Olive Oil. Place the chicken in the pan and cook well on medium heat. Once the chicken is done cooking cut it up into bite size pieces.
Drain the tomato/jalapeno mixture well and add it to the chicken along with the minced garlic and frozen corn. Heat until corn is well thawed and heated, stirring as needed. (For faster cooking you can cover if you want, but I don't).
When the rice is done cooking place equal portions into the bottom of 2 bowls (about 1 cup each). On top of the rice, spoon out equal portions of the chicken mixture and sprinkle 1/4 cup of cheese on top of each.
Number of Servings: 2
Recipe submitted by SparkPeople user ANINSIDELOOK.