For the rice: Bring the water to a boil in a pot then add the rice. Place a lid on top, turn the heat down to medium low and cook until all the water has been absorbed and rice is tender, about 15-20 minutes. Stir in butter, salt, lime juice and cilantro.
For the beans: Warm beans in a small saucepan with 1/4 cup water on low. Season with chili powder, cumin, oregano and cayenne pepper to taste.
For the chicken: Chop chicken up into bite-sized pieces, and season with chili powder, cumin, oregano, onion powder and garlic salt. Saute in non-stick spray, in a medium-sized skillet until cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (32%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 87.8mg||27 %|
|Sodium 315.9mg||11 %|
|Potassium 628.3mg||17 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 44.6g|
|Protein 33.5g||48 %|
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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: 511
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