Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. chopped green pepper | ||
| 3 clove(s) garlic, minced | ||
| 1 c. sliced fresh mushrooms | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 (6 oz) pkg cubed cooked chicken | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies | ||
| 1 (15 oz) can Hy-Vee black beans, rinsed and drained | ||
| 1 ¼ c. water | ||
| 2 c. uncooked Hy-Vee instant brown rice | ||
| 1 c. Hy-Vee shredded Mexican cheese | ||
| 6 tbsp. Hy-Vee sour cream, divided |
Directions
- In a large skillet, over medium-high heat, sauté green peppers, garlic and mushrooms in oil until tender, about 5 minutes.
- Add chicken, tomatoes, black beans and water. Bring to a boil.
- Stir in rice. Reduce heat to medium-low. Cover and simmer 5 minutes.
- Remove from heat. Top with cheese. Let stand covered for 5 minutes.
- To serve, top each serving with 1 tbsp of sour cream.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 45mg
- Sodium: 770mg
- Total Carbohydrates: 39g
- Protein: 18g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 20%