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Add a photoServings: 4
Ingredients
- 1 lb Boned and skinned chicken breasts, cubed
- 2 tsp Extra virgin olive oil
- 2/3 c. Salsa or possibly picante sauce
- 3/4 c. Uncooked instant rice
- 1/3 c. Water
- 1 can Black beans, rinsed and liquid removed Salt, optional Freshly grnd black pepper
Directions
- In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 min, or possibly till chicken begins to brown. Stir in the salsa or possibly picante sauce. Cook for 3 min. Add in the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 min, or possibly till the chicken and rice are cooked through. Fluff with a fork before serving.
- Season with salt and pepper.
- NOTES : Easy Freeze: Make sufficient of this to use next week as filling for burritos or possibly as a topping for salad or possibly potato. Spoon leftovers into 1-c. plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 min, then heat in a no-stick frying pan with a few Tbsp. water for 5 min, stirring frequently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 42 | 8% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 225mg | 9% |
| Potassium 1683mg | 48% |
| Total Carbs 87.2g | 23% |
| Dietary Fiber 14.8g | 49% |
| Sugars 1.97g | 1% |
| Protein 39.73g | 64% |
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