Publix Aprons

Cowboy Chicken and Rice

Cowboy Chicken and Rice
Total Time:
20 minutes


1 (10-oz) box frozen chopped spinach, thawed
2 small tomatoes, chopped (about 1 cup)
1 1/2 lb boneless, skinless chicken breasts
1 1/2 teaspoons roasted garlic-herb seasoning
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 (2-ct, 8.8-oz) package precooked brown rice
2 cups frozen corn kernels, thawed
1 (15.5-oz) can white chili beans


  1. Microwave spinach 1–2 minutes or until thawed; squeeze spinach to remove excess liquid. Chop tomatoes roughly. Cut chicken into small, 1/2-inch pieces (wash hands); combine with seasoning and vinegar until blended.
  2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in pan, then add chicken; cook 3–4 minutes, stirring occasionally, or until chicken is browned. Add rice, corn, and tomatoes to pan; cook 2 minutes.
  3. Stir in spinach and beans; simmer 2–3 more minutes or until steaming and chicken is 165°F. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 340kcal; FAT 7.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 450mg; CARB 39g; FIBER 3.00g; SUGARS 3g; PROTEIN 30g; CALC 8%; VIT A 35%; VIT C 25%; IRON 15%

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