| Total sodium per serving: 228mg |
Total calories per serving: 318 |
Servings: 4 |
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 small bell pepper, seeded and cut into strips and cut in half lengthwise
- 1 small onion, peeled and sliced into small wedges
- 1 Cup Frozen Whole Kernel Corn
- 1 15-oz can NSA black beans, drained and rinsed
- 1 10-oz can NSA Ro•tel® Tomatoes, undrained
- 1 Cup Pre-made Homemade Mexican rice
- 1/2 cup salsa
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
Directions
1. Combine the chicken and all spices; stir well to coat all of the chicken with the spices. Heat oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the spiced chicken. Cook quickly, stirring frequently until browned (about 5 minutes).
2. Add the sliced peppers and onions, stirring and cooking for 5 minutes until they start to get tender.
3. Stir in the canned tomatoes, water, rice, salsa, corn, and beans. Increase heat to high until the mixture is a low boil. Stir frequently.
4. Cover, reduce heat and simmer for 10 minutes. Let stand before serving.
