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Easy Mexican Chicken & Rice

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Recipe

Easy Mexican Chicken and Rice recipe

 

Yield

6 servings

Prep

20 min

Cook

Ready

1 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup rice, converted
*
1 ⅔ cups water
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1 onions
medium
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4 chicken breast halves, boneless, skinless
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1 cup salsa
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salt
to taste
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2 chicken bouillon cubes
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Ingredients

Amount Measure Ingredient Features
237 ml rice, converted
*
394 ml water
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1 each onions
medium
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4 each chicken breast halves, boneless, skinless
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237 ml salsa
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1 x salt
to taste
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2 each chicken bouillon cubes
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Directions

In a large pan, combine the water and bullion cubes, and bring to a boil.

Add rice, onions and salt, boil 10 min then remove from the heat.

Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350 F), and cook for 1 hr.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 10718% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 176mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 37g
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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