Ingredients
| water, divided |
2 1/2 cups
|
| long-grain white rice |
1 cup
|
| lime zest |
1 tsp.
|
| lime juice |
2 Tbsp.
|
| cilantro, chopped, plus more for serving |
1/2 cup
|
| cooked chicken, shredded |
2 cups
|
| chunky salsa, plus more for serving |
1 cup
|
| chili powder |
1 tsp.
|
| cumin |
1 tsp.
|
| paprika |
1 tsp.
|
| garlic powder |
1 tsp.
|
| salt |
1/2 tsp.
|
| pepper |
1/2 tsp.
|
| baby spinach |
2 cups
|
| frozen corn kernels |
1 cup
|
| reduced sodium black beans, rinsed and drained |
1 (15 oz.) can
|
| large eggs, scrambled |
2
|
| Mexican blend cheese, shredded |
1/2 cup
|
Directions
- In a medium saucepan, ADD 2 cups of water and BRING to a boil. ADD the rice and cover. REDUCE heat to low and SIMMER until tender, about 15 minutes. STIR in lime zest, lime juice, and cilantro. SET aside.
- In a large skillet, ADD the chicken, salsa, chili powder, cumin, paprika, garlic powder, salt, pepper, ½ cup of water, spinach, corn, and black beans. COOK until warmed through, then gently STIR in scrambled eggs.
- SERVE in bowls and TOP with cheese, fresh cilantro, and salsa.
- REFRIGERATE leftovers up to 4 days.
Nutritional Info
Per Serving
| Calories |
550
|
| Total Fat |
10 g
|
| Saturated Fat |
4 g
|
| Cholesterol |
175 mg
|
| Polyunsaturated Fat |
1.5 g
|
| Monounsaturated Fat |
3 g
|
| Sodium |
1320 mg
|
| Total Carbohydrate |
75 g
|
| Sugar |
5 g
|
| Dietary Fiber |
12 g
|
| Protein |
40 g
|
| Vitamin A |
190 mcg
|
| Calcium |
190 mg
|
| Iron |
4.9 mg
|
| Vitamin D |
0.6 mcg
|
| Folate |
160 µg
|
| Choline |
160 mg
|
| Potassium |
850 mg
|