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Add a photoServings: 6
Ingredients
- 3 chicken breasts
- 1 med. onion, minced
- 1 pkg. dry taco seasoning
- 1 sm. can tomatoes, minced
- 1-1 1/2 c. frzn peas
- 1 c. rice, uncooked
- 2 ounce. cheddar cheese, grated
- Lowfat sour cream, optional
- Black olives, optional
- Green onion, optional
Directions
- Boil the chicken breasts till done. Save the remaining chicken broth. Remove chicken from water and cut into 1 inch pcs, discarding the skin and bones.
- In a 3 qt pan place 3 c. chicken broth, minced onion, 1/2 package dry taco seasoning (more if desired it very spicy) and the minced canned tomatoes. Cook over medium heat for 20-30 min. Add in the chicken pcs and the uncooked rice. Cook till rice is tender. Add in the frzn peas. Place in a casserole dish.
- Garnish with shredded cheddar cheese. Bake for 20-25 min in a 350 degree oven. Just prior to serving, garnish with dollops of lowfat sour cream, topped with the sliced black olives and minced green onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 109 | 33% |
| Total Fat 12.2g | 15% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.08g | |
| Cholesterol 54mg | 18% |
| Sodium 252mg | 11% |
| Potassium 331mg | 9% |
| Total Carbs 32.06g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.16g | 2% |
| Protein 20.99g | 34% |
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