A personal favorite.
1. Cut the chicken and peppers into strips.
2. Cook chicken strips in a skillet.
3. Add Chicken broth and salsa
4. Bring to a boil - reduce heat and simmer for 5 minutes
5. Add peppers and corn
6. Bring to a boil
7. Stir in rice - cover and remove from heat
8. Let stand for 7 minutes
9. Fluff with a fork and top with sour cream and cheese.
10. Serve with Taco Chips.
** NOTE **
Yes, the instructions are correct: when you add the instant rice and remove from heat... the 7 minutes will allow the instant white rice to cook and will absorb the chicken broth / salsa mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (694g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 1031 | ||
Calories from Fat: 240 (23%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.6g | 35 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 162.9mg | 50 % | |
Sodium 1244.6mg | 43 % | |
Potassium 1358.7mg | 36 % | |
Total Carbohydrate 125.1g | 37 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 115.7g | ||
Protein 72.6g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1031
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.