Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
942
Calories
74g
Protein
28g
Fat
99g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lbs bones skinless chicken breast cut into bite size chunks
- 1 can chicken broth
- 1 can (8 oz) tomato sauce
- 1 pkg. taco seasoning mix
- 1 c frozen corn
- 1 1/2 c instant rice
- Tortilla Chips
- Shredded Cheddar / Jack cheeses
- (Optionals)
- Diced tomatoes, diced hot peppers, sour cream
Directions
1
In a large frying pan, cook chicken until no long pink.
2
Mix together chicken broth, tomato sauce and taco seasoning and pour over chicken.
3
Bring to boil. Add corn. Return to boil.
4
Stir in rice, remove from heat, cover and let rest 10 minutes.
5
Serve over/with tortilla chips, cheese, tomatoes......
Recipe sourced from
fandom