- Serves: 4; 1 cup per serving
Description
Ingredients
1 teaspoon ground cumin
1 tablespoon olive oil
1 4-ounce can chopped green chiles, undrained
1/4 cup snipped fresh cilantro
1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt (about 7 1/2 ounces cooked)
1/2 cup reduced-fat shredded Mexican-blend cheese
1 medium lime, quartered
Cooking Instructions
Preheat the oven to 350°F.
Prepare the rice using the package directions. Spread in an 8-inch square baking pan. Stir in the cumin. Drizzle with the oil. Using the back of a spoon, smooth the surface. Spoon the chiles over the mixture. Top, in order, with the cilantro, chicken, and cheese. Cover with aluminum foil.
Bake for 15 minutes, or until the cheese melts.
Serve with the lime wedges.
Cook's Tip

- Nutritional Analysis
- Per serving
- Calories Per Serving
- 242
- Total Fat
- 8.5g
- Saturated Fat
- 2.5g
- Trans Fat
- 0.0g
- Polyunsaturated Fat
- 1.5g
- Monounsaturated Fat
- 3.5g
- Cholesterol
- 52mg
- Sodium
- 269mg
- Carbohydrates
- 18g
- Fiber
- 2g
- Sugar
- 0g
- Protein
- 22g
Dietary Exchanges
3 lean meat, 1 starch
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.