Mexican Chicken and Rice Skillet
In a large skillet on medium heat add 1 T. of olive oil and sauté the onions for 2-3 minutes. Add chicken and brown on all sides. You can remove the chicken and dice if you would like bite size pieces, or you can cook the strips with the rice, sauce, etc. Add the diced chicken back to the skillet. Pour in the container of tomatoes, etc. Add ½ C. of water also. Add rice. Stir. Cover with a lid and reduce heat to low. Simmer for 10-15 minutes until the rice is tender and the chicken is cooked through. Once done, you can sprinkle with the cheese. Drizzle with Jalapeno Ranch and use chips for dipping.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 690 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Cholesterol | 105 mg |
| Sodium | 1,260 mg |
| Total Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Total Sugars | 8 g |
| Added Sugars | 2 g |
| Protein | 34 g |
Key Micronutrients:
Vitamin D 2% • Calcium 25% • Iron 20% • Potassium 15%
Ingredients
Chicken, tortilla chips (corn, vegetable oil, salt), cooked rice, fire-roasted tomatoes, enchilada sauce, corn, cheese (milk, cultures, salt, enzymes), onion, sauce [sour cream (cream, milk), mayonnaise (soybean oil, egg yolks, vinegar, salt), milk, ranch dressing mix (buttermilk, salt, garlic, onion, herbs, spices), jalapeño peppers], green chiles, cumin, ancho chili powder, chili powder, paprika, salt.
Allergen Statement
Contains: Milk, Egg, Soy