When accompanied by rice pilaf, this flavorful and light stew is the ideal springtime dish. It’s a favorite of mine and my kids’.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups cooked brown rice
- 2 cups salsa
- 1 (15.25 ounce) can sweet corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cooked chicken breast, chopped
- 1 avocado – peeled, pitted, and cut into cubes
- ¼ cup chopped cilantro
Instructions
- Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 106 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 13 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 1019 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I had to use chickpeas instead of black beans, but this turned out delicious!
This caught my attention as I was looking for a recipe to use leftover chicken and some mango/habanero salsa. It came out great; the only downside being my chicken was shredded not cubed. Cubed would’ve been better. It’s fast & easy + pretty healthy. I served it warm, and have enough leftover to try it cold.
I made this last night and it was mostly a big hit. I needed to use a bit more liquid as the rice was a tiny bit undercooked. No fault of recipe, I used more rice. The flavor was great although I followed one ither comment and cooked chicken with a bit of cumin and we used the Yellow rice because I had none of what was listed.I believe it would still taste great with the base as I didn’t change much. Came out very tasty. will absolutely make again!
I skipped the cilantro since I’m not a fan. Loved that this was a great way to use up some leftovers, and it’s very pantry staple ingredient friendly! Lots of flavor from the salsa, and the avocado adds a nice creaminess. Love that it’s served cold – makes leftovers even easier. Just pull out a tupperware and you’re good to go!
I heated everything together on the stove . I can’t imagine eating this cold.
Easy recipe to make with usual stuff on hand. I didn’t have brown rice so used Jasmine rice and thought was a good substitute. I also do not prefer cilantro, so didn’t add. I used Newmans Own Chunky medium salsa and thought it added just the right tastes.
yum very good !
I realize that I’m rating and reviewing this recipe with changes I made; however, without these changes, I wouldn’t have been able to eat the dish, and it’s just intriguing enough that I had to take the chance of being fussed at. I added 1 small can of chopped green chilies to compensate for not being able to eat a full-flavored picante sauce, and I added 4 thinly sliced green onions for the same reason. We chose to use the brown rice, cooked in the microwave, and placed into the freezer for about 15 – 20 minutes to cool down rather quickly. The entire dish was room temp, and was very good. I think I’ll have planned leftover chicken at least once every week to 10 days just for this dish. It’s fantastic!. Thanks to the recipe writer, and please keep up the good work. I’m a for-sure fan!