Mexican Rice and Chicken
Loaded with bold spices, beans, and veggies, this mexican rice and chicken is a one-pot dinner that’s both easy and filling.
Ingredients
- 5.6 oz bag Knorr Mexican rice, follow the instructions on the back of the bag
- 15.25 oz can southwest style corn, drained
- 15 oz can black beans, drained and rinsed
- 12 oz can chicken, drained (or any cooked chicken)
- 10 oz can diced tomatoes and green chilis, or rotel
- 10 oz can green enchilada sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- Optional Toppings: shredded cheese, shredded iceberg lettuce, avocado, salsa, sour cream and more
Instructions
- To a small pot on the stove cook the rice according to the package instructions.
- To a large pot on the stove add in the corn, black beans, chicken, diced tomatoes, green enchilada sauce, seasonings, and cooked rice. Stir well and let cook together for 10 minutes. Once heated through serve and top with your favorite toppings.
Nutrition
Calories: 454kcal | Carbohydrates: 83g | Protein: 27g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 1931mg | Potassium: 778mg | Fiber: 13g | Sugar: 11g | Vitamin A: 862IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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