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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola (grapeseed, or olive oil)
- 1 yellow onion (or medium red, diced)
- 1 lb. boneless skinless chicken breast (cut into bite sized pieces)
- 1 cup long grain rice (uncooked, I used organic brown rice)
- 16 oz. chicken stock (2 liquid cups)
- 14 oz. diced tomatoes (canned)
- 2 Tbsp. green chiles (chopped)
- 10 oz. green enchilada sauce (or red)
- 1 cup frozen corn kernels
- 1/4 tsp. chipotle sauce (Tabasco, 6-7 drops)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. salt (optional)
- 15 oz. black beans (canned organic, drained and rinsed)
- 1 cup mexican blend cheese (shredded)
- tortilla chips (optional)
- sour cream (optional)
- green onions (optional)
- diced tomatoes (optional)
- shredded lettuce (optional)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium2040mg85% |
| Potassium1460mg42% |
| Protein49g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber13g52% |
| Sugars16g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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