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Mexican Chicken Rice
Course
Main Course
Cuisine
Mexican
Keyword
Mexican Chicken Rice
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
347
kcal
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.
Nutrition
Calories:
347
kcal
|
Carbohydrates:
50
g
|
Protein:
24
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
508
mg
|
Fiber:
6
g
|
Sugar:
19
g