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    Mexican Style Chicken and Rice


    Source of Recipe


    WW Boards

    Recipe Introduction


    8 Servings; 6 Points per serving

    List of Ingredients




    1 medium onion, chopped
    1 medium green pepper, chopped
    1 tsp. minced garlic
    1 can (16 oz.) canned tomatoes
    1 can chopped chilies
    1 can (14 ½ oz.) reduced-salt chicken broth
    1 ¾ cups quick-cooking brown rice
    6 drops Tobasco sauce
    2 lbs. boneless skinless chicken breasts (8)
    2 oz. grated, low fat cheddar cheese

    Recipe



    Preheat oven to 350 degrees. Cook onion and pepper in a skillet that has been sprayed with nonstick spray. Add next six ingredients. Mix well and bring to a boil. Remove from heat and spoon into a 9x13 baking pan that has been sprayed with nonstick spray. Arrange chicken on top of rice mixture. Bake, covered, for 35 minutes or until rice is done. Sprinkle cheese over chicken. Let stand 5 minutes or until cheese is melted.

    285 calories, 6 g fat, Exchanges: 4 lean meat, 1 vegetable, 1 starch

 

 

 

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