Entrees : Poultry Last Updated: Jul 30th, 2009 - 09:18:52 Mexican Rice Bowl By Sandra Woodruff  Printer friendly page Yield: 5 servings 1/2 cup chopped onion 1 tablespoon extra virgin olive oil 14 1/2-ounce can Mexican-style tomatoes, undrained and crushed 2 teaspoons chili powder 1 1/4 cups frozen whole kernel corn 3 cups cooked brown rice 1 1/2 to 2 cups chopped or shredded cooked skinless chicken, beef, pork, or shrimp TOPPINGS 3/4 cup shredded reduced-fat Mexican blend cheese 1/2 cup nonfat or light sour cream 1/3 cup thinly sliced scallions 1. Place the onion and olive oil in a large skillet. Cover and cook over medium heat for several minutes or until tender. Add a little water if needed, but only enough to prevent scorching. 2. Add the tomatoes and chili powder, and cook covered for 3 minutes. Add the corn, cover and cook for a couple of minutes, or until the corn is thawed and heated through. Add the rice and chicken and cook uncovered, tossing gently for a minute or two to heat through. 3. Serve hot, topping each serving with some of the cheese, sour cream, and scallions. Nutritional Facts (per 1 1/2-cup serving) Calories: 368     Carbohydrates: 49 g     Fiber: 5.2 g    Fat: 8.5 g    Sat fat: 2.9 g Cholesterol: 45 mg    Protein: 25 g     Sodium: 477 mg     Calcium: 227 mg Diabetic exchanges: 2 lean meat, 2 1/2 starch, 1 vegetable, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page