Mexican

Black Bean and Corn Salsa Chicken w/brown rice is for Dinner.

Black Bean and Corn Salsa Chicken w/brown rice takes 10 minutes to prepare.

Black Bean and Corn Salsa Chicken w/brown rice takes 40 minutes to cook.

Black Bean and Corn Salsa Chicken w/brown rice makes 6 servings.

The ingredients for Black Bean and Corn Salsa Chicken w/brown rice are:

1 15 oz. can organic Garbanzo beans (rinsed and drained)
1 15 oz. can organic Black beans (rinsed and drained)
1 28 oz. can Diced Tomatoes (store brands have less sodium generally) (don't drain, use the juices)
1 16 oz. Jar Newman's Own Black Bean and Corn Salsa
1 lbs. Chicken
1 16 oz. package frozen yellow corn (add while still frozen)
4 cups cooked brown rice

Here is how you make Black Bean and Corn Salsa Chicken w/brown rice:

- Turn burner on Medium high - high. (mixture should be at a medium to low boil the whole time)- In a very large non-stick sauce pan combine all ingredients except brown rice and cover. Let cook for 20-25 min. (until chicken is cooked through)- Take chicken out and set aside to cool (about 10 min.). Leave the lid off the sauce pan so it will cook the liquid down.- Tip: If using Minute rice, start making it after taking the chicken out to cool.- After the chicken is cooled shred it with a fork.- Add the chicken back to the sauce pan and heat for about 5 min. or until hot.- Serve over brown rice and enjoy :)Number of Servings: 6Recipe submitted by SparkPeople user VIOLINLADY3.

The nutritional information for Black Bean and Corn Salsa Chicken w/brown rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 454.3

• Total Fat: 3.0 g
• Cholesterol: 6.9 mg
• Sodium: 447.9 mg
• Total Carbs: 92.1 g
• Dietary Fiber: 15.5 g
• Protein: 20.5 g

Black Bean and Corn Salsa Chicken w/brown rice is Mexican cuisine.

The dietary needs meet for Black Bean and Corn Salsa Chicken w/brown rice is Gluten Free