Dinner

Mexican Rice and Poached Chicken is for Dinner.

Mexican Rice and Poached Chicken takes 10 minutes to prepare.

Mexican Rice and Poached Chicken takes 30 minutes to cook.

Mexican Rice and Poached Chicken makes 1 servings.

The ingredients for Mexican Rice and Poached Chicken are:

In rice cooker or stovetop pan:
1/2 cup of tomato juice plus 1 cup water
1/2 cup Brown Rice
In skillet:
4 oz raw chicken breast per person. Make extra for left overs.
1-2 cup water + 1/2 cup Tomato juice
Peppercorns
2 stalks of celery (for flavor)
Kroger 3 pepper & onion Blend 1 cup serving

Cheddar cheese 1/4 cup, optional, not in calorie count

Here is how you make Mexican Rice and Poached Chicken:

Start rice first. It takes 20-30" in rice cooker or on stovetop. Heat water in large non-reactive skillet. Add peppercorns and celery stalks.Ad the chicken breast to skillet. Poach about 10-15" on medium heat Turn at least once to cook evenly. I heated the frozen trinity in microwaved, then added to skillet with chicken.You can serve the chicken on top of rice or as tortilla wraps with rice on the side.We topped the rice with cheese. (You need to add this to your food tracker if you use it.)Serving Size: Serves 1 onlyNumber of Servings: 1Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Mexican Rice and Poached Chicken is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 253.0

• Total Fat: 2.8 g
• Cholesterol: 52.7 mg
• Sodium: 475.5 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 4.0 g
• Protein: 23.3 g