Mexican Chicken, Black Bean & Brown Rice
Recipe: #23490
April 14, 2016
Categories: Beans, Black Beans, Chicken, Rice, Brown Rice, One-Pot Meal, Sunday Dinner Gluten-Free, No Eggs, Canned Tomatoes, Boneless Pieces, Spicy, Chicken Dinner, more
"Very tasty, use the instant not the regular rice, if you don't want to use diced chicken, 1 pound of ground chicken or turkey can be replaced for it"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (580.3 g)
- Calories 987.8
- Total Fat - 32.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 124.7 mg
- Sodium - 1089.5 mg
- Total Carbohydrate - 103.8 g
- Dietary Fiber - 23.5 g
- Sugars - 6.8 g
- Protein - 71.4 g
- Calcium - 439.1 mg
- Iron - 7.6 mg
- Vitamin C - 25.8 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Heat oil in large skillet over medium-high heat. Add chicken, cook until just about done, stirring occasionally.
Step 2
Add onion, jalapeno and garlic; cook 2 minutes more. Add taco seasoning; mix until combined with the ingredients.
Step 3
Stir in black beans, tomatoes with the juice from the can and water; bring to a boil.
Step 4
Stir in rice. Add salt and pepper. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Tips
No special items needed.
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