Name: Mexican chicken and black bean rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz fat-free ground turkey; 1/4 cup canned black beans, drained and rinsed; 1 tsp canola oil; 1 1/2 tsp taco seasoning; 1/4 tsp salt; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

464 calories

Protein: 47g; 41% of calories
Carbs: 50g; 43% of calories
Fat: 8g; 16% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Combine jasmine rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat oil in a skillet over medium-high heat. Add ground turkey and season with half the taco seasoning and the remaining salt. Cook, breaking up the meat with a spoon, for 6 minutes. Done when 165°F and opaque in the center.
Stir in the black beans and the remaining taco seasoning. Cook for 2 minutes more until the beans are heated through. Remove from the heat and stir in the lime juice.
Fluff the rice with a fork and place it on a plate. Top with the chicken and bean mixture and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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