Wednesday, February 19, 2014

Mexicali Chicken and Rice


This recipe is one of those awesome slow-cooker recipes where you just throw in the ingredients and forget about it. In fact, I had forgotten to start dinner earlier and just decided to cook this on high. I had the whole dinner ready in under three hours. I opted to add avocado to my serving and later added sour cream. If you opt for this as well, use 1/8 of an avocado and 1 T. fat-free sour cream for an additional 1 point. I saw the original recipe on a site called "budgetbytes.com" and just slightly adapted it. I hope you like it.

serves 8 (1/2 c. rice and a generous 1/2 c. chicken mixture = 8 points +)

  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 ( 16 oz. ) jar salsa
  • 1 ( 15 oz) can black beans, rinsed and drained
  • 1 c. frozen whole kernel corn
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1 c. reduced fat cheddar
  • 4 c. cooked white rice
  • cilantro, chopped
  • 1 avocado, chopped ( optional)
  • 8 T. fat-free sour cream ( optional)


Add everything to the slow cooker except rice, cheese, cilantro, avocado and sour cream.
Cook on high 3-4 hours or low 6-8 hours. Shred chicken about 10 minutes before serving. Serve chicken mixture over rice. Top with cheese and cilantro. Add avocado and sour cream if desired.

4 comments:

  1. Hi, I was just wondering how many points it was for just the chicken if I wanted to use a different side to go with it?

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  2. This comment has been removed by the author.

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    Replies
    1. If you would like to serve the chicken mixture with no rice, it would be 5 points + for each serving ( 8 servings total)

      Delete
  3. Rachel~ I-1/2 lbs of boneless, skinless chicken breast is 18 points +. Divide that by how many people you are serving. I hope that helps.

    ReplyDelete

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