Ingredients
6
6 servings
- •1.5 cups cooked rice, preferably brown
- •1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- •2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
- •1 (15 ounce) can no-salt-added black beans, drained and rinsed
- •1 cup frozen yellow corn kernels
- •1 cup chopped red bell pepper
- •1 cup chopped poblano pepper
- •1 tablespoon chili powder
- •1 tablespoon cumin
- •4 garlic cloves, crushed
- •1 cup shredded reduced-fat Monterey Jack cheese
- •0.25 cup jalapeno pepper slices
Instructions
- Gather all ingredients.
- Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
- In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
- Top with cheese and optional jalapeño.
- Bake for 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 325
- Carbohydrate: 37g
- Fat: 7g
- Fiber: 8g
- Protein: 28g
- Sugar: 6g
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