Creamy Corn and Black Bean Chicken and Rice
Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp low-sodium taco seasoning mix
- 1 Tbsp olive oil, divided
- ¾ cup frozen corn kernels
- ¾ cup canned black beans, drained and rinsed
- 1½ oz ⅓-less-fat cream cheese, cubed
- ½ cup fresh pico de gallo, drained
- 1 green onion, thinly sliced
Instructions
- Cook rice according to package directions. Sprinkle chicken with taco seasoning. Cook chicken in 2 tsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook corn in 1 tsp hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add black beans, cream cheese, and salsa; cook until thoroughly heated.
- Serve mixture over chicken and rice. Sprinkle with onion.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
573
|
573
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 38 | 38 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 522 | 522 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
