Mexican

Mexi Casserole~Low Sodium is for Dinner.

Mexi Casserole~Low Sodium takes 15 minutes to prepare.

Mexi Casserole~Low Sodium takes 45 minutes to cook.

Mexi Casserole~Low Sodium makes 3 servings.

The ingredients for Mexi Casserole~Low Sodium are:

12 oz Chicken breast, boneless & skinless
1 can(14.5 oz) diced tomatoes, organic, drained
1c low sodium black beans, rinsed & drained
1/2 c poblano pepper, chopped
1/2 c red bell pepper, chopped
1 cup cooked brown rice
1.5 tsp cumin
1.5 tsp chili powder
1/2 c 2% shredded Colby Jack Cheese(I used Sargento's)
1 jalapeno, diced(optional, not included in nutrition info)

Here is how you make Mexi Casserole~Low Sodium:

Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes. Number of Servings: 3Recipe submitted by SparkPeople user MSMINDYF.

The nutritional information for Mexi Casserole~Low Sodium is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 413.6

• Total Fat: 7.1 g
• Cholesterol: 75.7 mg
• Sodium: 583.2 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 7.9 g
• Protein: 39.6 g

Mexi Casserole~Low Sodium is Mexican cuisine.