Dinner

Southwestern rice and veggie salad is for Dinner.

Southwestern rice and veggie salad takes 10 minutes to prepare.

Southwestern rice and veggie salad takes 20 minutes to cook.

Southwestern rice and veggie salad makes 6 servings.

The ingredients for Southwestern rice and veggie salad are:

1/4 cup of brown rice
1 can of Bush's black beans, drained and well rinsed
1 can of Green Giant mexicorn
1 can of Hunt's petite diced tomatoes with mild green chiles
1 small sweet onion, finely diced
1 medium bell pepper (any color, but red looks great!), coarsely diced
3 Tyson mesquite chicken breast fillets
6 cups of baby spinach, torn into bite sized pieces
6 cups of romaine salad blend, torn into bite sized pieces
Nonfat sour cream
2% shredded cheese
Tortilla chips

Here is how you make Southwestern rice and veggie salad:

1. Prepare the rice according to directions.2. While the rice is cooking, prepare the chicken breasts according to the directions.3. When the rice is done, stir in the beans, mexicorn, tomatoes, marinade sauce, onions and peppers and allow to heat thoroughly and combine (note: if you want, you could also saute the onions and peppers together before adding to the rice mix; optional).4. Tear the spinach and romaine into small pieces.5. Top the salad mix with the rice mixture6. Top with 1/2 of a chicken breast, chopped into bite sized piece7. Top with sour cream and cheese, and add the tortilla strips.Serves 6 (large servings)Number of Servings: 6Recipe submitted by SparkPeople user ANGELA3511.

The nutritional information for Southwestern rice and veggie salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 495.5

• Total Fat: 14.5 g
• Cholesterol: 31.6 mg
• Sodium: 1,976.1 mg
• Total Carbs: 72.4 g
• Dietary Fiber: 12.9 g
• Protein: 25.0 g