Stovetop
Creamy Corn and Black Bean Chicken and Rice
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- ½ cup long grain white rice
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp less sodium taco seasoning mix
- 1 Tbsp olive oil, divided
- ¾ cup frozen corn kernels
- ⅔ cup rinsed and drained canned black beans
- 1½ oz ⅓ less fat cream cheese, cubed
- ½ cup refrigerated pico de gallo, drained
- 1 green onion, thinly sliced
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with taco seasoning. Cook chicken in ½ Tbsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Cook corn in ½ Tbsp hot oil in same 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 |
581
|
581
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 75 | 75 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 767 | 767 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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