Mexican Pilaf With Chicken
Ingredients
- 1 tbsp vegetable oil
- 1 small onion - diced
- 1/2 green bell pepper - chopped
- 1 fresh jalapeño pepper - seeded and diced
- 1 can (15-oz) whole kernel corn, no salt added - rinsed and drained
- 1 cup instant barley - cooked
- 1 cup instant brown rice - cooked
- 1/2 cup shredded chicken - cooked
- 1 can (15-oz) black beans, no salt added - rinsed and drained
- 2 tsp salt-free seasoning (such as southwest, taco, or garlic and herb)
- 1/4 cup fresh cilantro - chopped
- lime juice to taste
Directions
- Wash your hands, clean your cooking area, and the tops of canned food items.
- Heat oil over medium heat in a large nonstick skillet.
- Add onion, bell pepper, jalapeño, and corn.
- Cook and stir 3 to 5 minutes or until vegetables are tender.
- Add cooked barley, brown rice, chicken, black beans, and seasoning to skillet.
- Cook the mixture until hot or for 2 minutes.
- Serve with cilantro and lime juice.
Nutrition Facts
Serv. size: 1 cup (211g), Amount per serving: Calories 190, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 25g (1% DV), Total Carb. 32g (12% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 9g, Vit. D (0% DV), Calcium 42mg (4% DV), Iron 2mg (10% DV), Potas. 320mg (6% DV)
