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 Southwestern Chicken and Rice - SC

  Makes 6 servings, 1 1/2 cups per serving
  Prep Time: 10 minutes
  Total Time: 4 hours (if cooked on high)
  Ease of Preparation: Easy

 Ingredients
  1 lb. uncooked chicken, cubed
  1 cup uncooked brown rice
  1 can (10 oz.) enchilada sauce 
  1 can (4 oz.) chopped green chilies
  1 cup low sodium chicken broth
  1 medium onion, chopped 
  1 teaspoon cumin
  1 avocado diced
  1 cup pico de gallo
  OPTIONAL – 1/2 cup non-fat sour cream

 Preparation
  1. Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion and cumin.

  2. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours.

  3. Serve topped with pico de gallo, avocado and sour cream.
 
 Nutritional Notes: per serving: calories 315; fat 9g (sat 1.4g, mono 3.8g, poly 1g); iron 1.4mg; cholesterol 57mg; calcium 44mg; carbohydrate 39g; sodium 597mg; protein 24g; fiber 5g

 Nutrition Bonus: Vitamin A: 10% daily value; Vitamin C: 10% dv; Calcium: 4% dv; Iron: 8% dv