Mexican Chicken Rice
Ingredients
- 1 cup corn, frozen
- 1 cup brown rice, raw
- 1 pound chicken breast
- 1 none cooking spray
- 1 cup water
- 1 1/2 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 4 cup lettuce, shredded
Toppings
- 1 cup salsa
- 1/2 cup cheddar cheese, shredded
Serve With
- 3 medium mango
Instructions
- Take corn out of freezer and allow to thaw.
- Cook rice according to the package directions.
- Cut chicken into cubes.
- Spray a large skillet with cooking spray and heat over medium.
- Add cubed chicken to hot skillet and cook until no longer pink.
- Stir in 1/2 cup of water and seasonings to the skillet; cook for 1-2 minutes, then add corn.
- Heat mixture to a boil, allow water to reduce, then add rice and cook until warmed through. (If mixture seems too dry, add more water as needed.)
- Serve chicken and rice over lettuce and top with salsa and shredded cheese as desired. Serve cubed mango on the side.
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Nutrition
Calories: 347kcal | Carbohydrates: 50g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 508mg | Fiber: 6g | Sugar: 19g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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