Cheesy Salsa Chicken and Rice
Ingredients
- 1 cup basmati rice
- 2 cups chicken broth
- 2 cups corn kernels frozen
- 2 cups black beans a can of beans will be perfect, drained
- 8 ounces green chilies undrained
- 2 cups salsa a 16-ounce jar is perfect
- 1 pound boneless skinless chicken breast thinly sliced
- 1 tablespoon olive oil
- 1-2 cups Mexican blend cheese shredded
Instructions
- Prepare rice according to package directions, substituting chicken broth for water. When rice is fluffy, stir in corn, beans, green chilies, and half of salsa.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 4 minutes. Stir in remaining salsa and heat until evenly hot throughout.
- To serve, arrange rice mixture on plate. Top with chicken, spooning salsa over everything. Then sprinkle with cheese.
Notes
Leave the rice out for a low carb, bariatric-friendly version of this meal.
Nutrition
Calories: 563kcal | Carbohydrates: 64g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1407mg | Potassium: 1012mg | Fiber: 8g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 3mg
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