Dinner

Cinco de Mayo Chicken and Rice is for Dinner.

Cinco de Mayo Chicken and Rice takes 5 minutes to prepare.

Cinco de Mayo Chicken and Rice takes 45 minutes to cook.

Cinco de Mayo Chicken and Rice makes 5 servings.

The ingredients for Cinco de Mayo Chicken and Rice are:

Brown Rice, long grain, 1 cup
Cooked Chicken Breast, no skin, shredded or chopped, 18 ounces
Red Ripe Tomato, chopped into large chunks, 1 large whole
Salsa Picante, Medium, 1/2 cup
Mexican Blend Tillamook Shredded Cheese, 1 cup
Canola Oil, 2 1tsp
Onions, raw, 1/2 cup, chopped
Corn, Frozen, 1 cup kernels

Here is how you make Cinco de Mayo Chicken and Rice:

Slow cooker: Put brown rice and 3 cups water in cooker. Cover and turn to low. Cook 2-3 hours.Add all other ingredients, stir lightly. Cover and cook on low 2 more hours.Stovetop:Cook brown rice according to directions on package.Add all other ingredients. Simmer 5-10 minutes (until corn is warmed through) while stirring. Note that some people (2 of my kids) don't like mushy tomatoes. This can be remedied by adding the fresh chopped towards the end of cooking. For a slow cooker add the tomato at the end, and turn the cooker to the warm setting for 10 minutes. On the stovetop add it after cooking, cover the pot and turn the heat off. Let sit for 5 minutes.If you choose you can add a dollop sour cream on top of each serving.Serving Size:?Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user NOMOREBREAKS.

The nutritional information for Cinco de Mayo Chicken and Rice is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 321.7

• Total Fat: 11.1 g
• Cholesterol: 79.2 mg
• Sodium: 360.1 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.5 g
• Protein: 32.1 g

Cinco de Mayo Chicken and Rice is Mexican cuisine.