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Southwestern Chicken and Rice
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Southwestern Chicken and Rice

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
Healthy Living
Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups instant white rice, uncooked
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
2
Add beans, salsa, corn and broth. Bring to boil.
3
Stir in rice; cover. Remove from heat. Let stand 5 min.
Kitchen Tips
Tip 1
Special Extra
Garnish with BREAKSTONE'S or KNUDSEN Reduced Fat Sour Cream.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 890mg
39%
Total Carbohydrates 63g
23%
Dietary Fibers 9g
32%
Sugars 10g
20%
Protein 37g
74%
Vitamin A
8%
Vitamin C
10%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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