In a large skillet, bring salsa, corn, beans, cumin and cilantro to a boil over medium-high heat.
Reduce heat and simmer, uncovered, 3 minutes
Stir in chicken and rice and heat through.
Serving Size 438g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat3g (5%)
Saturated Fat 0.5g (3%)
Trans Fat 0g
Total Carbohydrate58g (19%)
Dietary Fiber 8g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Jean Campbell - Rockville, MD
9/13/2010 4:46:23 PM
I know it is 'politically correct' to use canned black beans these days, however, I lived in the Southwest and the preferred bean was the pinto.
This recipe can be made wthout the black beans-just increase the corn. The spices and tomatoes will highly complement the chicken.
Try serving with warm flour tortillas on the side. Maybe a dollop of sour cream.
Karen - Sewell, NJ
8/11/2007 8:43:39 PM
This is great & so simple! I tried it when I had to be on a dairy-free diet. This recipe is easy enough you can make with a baby in one arm. I used frozen shoepeg corn (on hand) and didn't have cilantro. It's a great way to use leftover rice too. The chicken is surprisingly tender and tastes great. It's so good that I ate it for 3 days straight without getting tired of it. Okay, day 3 was pushing it, but it's going on my monthly meal plan for sure. I'm not sure it's the best for little kids because "everything's touching," but it would be easy set aside some ingredients for the toddler.
Bottom Line: Tastes great. Super easy. Extremely quick (once rice is cooked). Good enough for guests that like spice. Questionable for kids.