Mexican Chicken, Black Bean & Brown Rice
Created by sweety_Lisa on April 14, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #23490
Ingredients
- 2 tablespoons oil
- 1 to 1 1/4 pounds boneless skinless chicken breasts (4 breasts, cut into bite-size pieces, you could use thighs instead)
- 1 yellow onion (chopped)
- 1 jalapeno pepper (fine diced)
- 3 garlic cloves, minced
- 1 package (1.25 ounce) taco seasoning mix
- 1 can (15 ounce) black beans (drained, rinsed)
- 1 can (10 ounce) diced tomatoes & green chilies (DON'T drain, use RoTel)
- 1 cup whole kernel corn (canned, drained)
- 1 cup water (or chicken broth)
- 280 grams dry brown rice (instant rice, dry, 1 1/4 cups)
- 1 cup shredded cheese (cheddar and Monterey Jack cheese blend)
- Salt & pepper
- Chopped cilantro, optional
How to Make
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Step 1: Heat oil in large skillet over medium-high heat. Add chicken, cook until just about done, stirring occasionally.
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Step 2: Add onion, jalapeno and garlic; cook 2 minutes more. Add taco seasoning; mix until combined with the ingredients.
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Step 3: Stir in black beans, tomatoes with the juice from the can and water; bring to a boil.
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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.
Nutritional Facts
- 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