Mexican Rice with Chicken or Hamburger

By Grammie926

Easy 1-pot meal or without the meat, a nice side dish.

CALORIES(per 1/6 recipe) 380kcal;FAT8g;CHOL45mg;
SODIUM1380 mg;CARB50g;FIBER6g;PROTEIN22g;
VITA 20%;VITC 20%;CALC20%;IRON20% (with Chicken)

Ingredients

• cooking spray
• 1 tablespoon roasted garlic
• 2 cups frozen pepper stir-fry (bell peppers and onions)
• 1 (16-ounce) can pinto or black or kidney beans (drained)
• 1 (11-ounce) can whole kernel corn (drained)
• 1 3/4 c tomato juice
• 1 (10-ounce) can tomatoes with green chiles (undrained)
• 1 cup chicken or beef broth (depending on your meat choice)
• 1.3 c chopped fresh cilantro
• 2 teaspoons chili powder
• 1 (10-ounce) package cooked chicken strips (or 1 lb hamburger cooked)
• 2 cups instant rice
• 1 cup shredded Mexican-blend cheese

Preparation

Step 1

1. Preheat large saucepan on medium 2–3 minutes. Remove pan from heat and coat with cooking spray. Add garlic; cook 1 minute or until warmed and fragrant.
2. Stir in pepper stir-fry; cover and cook 2–3 minutes, stirring occasionally, or until thawed.
3. Stir in beans, corn, tomatoes, chicken broth, chili powder, and seafood seasoning. Cover and increase heat to high; bring to a boil.
4. Meanwhile, cut chicken into bite-size pieces; set aside or cook hamburger&break into loose pieces
5. Stir rice into boiling mixture; cover and cook 1 minute. Stir in chicken; remove from heat and let stand, covered, 5–7 minutes to warm chicken. Stir in cheese and serve.