Tex-Mex #Chicken #with #Black #Beans #& #Rice


    6 chook leg quarters, pores and epidermis removed
    1 envelope taco seasoning, divided
    1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
    1 can (10-3/4 ounces) condensed cream of chook soup, undiluted
    1 enormous onion, chopped
    1 can (4 ounces) chopped inexperienced chilies
    1 cup raw on the spot rice
    1 cup canned black beans, rinsed and drained
    1 cup sour cream
    1 cup shredded cheddar cheese
    1-1/2 cups overwhelmed tortilla chips
    Minced recent cilantro


    Sprinkle chook with 1 tablespoon taco seasoning; move to a 5- or 6-qt. sluggish cooker. In a enormous bowl, combine the tomatoes, soup, onion, chilies and closing taco seasoning; pour over chicken. Cover and cook dinner on low for 5-7 hours or till chook is 165° and tender.
    Prepare rice according to package deal deal directions. Stir in beans; warmth through.
    Remove chook from cooking juices; stir sour cream into cooking juices. Serve chook with rice combination and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts
1 each: 590 calories, 26g fats (12g saturated fat), 139mg cholesterol, 1461mg sodium, 46g carbohydrate (5g sugars, 4g fiber), 38g protein.

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