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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Black Beans & Rice-Stuffed Chili
Yield: Makes 2 servings
Ingredients:
2
large poblano peppers*
1/2
(15-1/2-ounce) can black beans, rinsed and drained
1/2
cup cooked brown rice
1/3
cup mild or medium chunky salsa
1/3
cup shredded reduced-fat Cheddar cheese or pepper Jack cheese, divided
Preparation:
1.
Preheat oven to 375°F. Lightly spray shallow baking pan with nonstick olive oil cooking spray.
2.
Cut thin slice from one side of each pepper. Chop pepper slices; set aside. In medium saucepan, cook remaining peppers in boiling water 6 minutes. Drain and rinse with cold water. Remove and discard seeds and membranes.
3.
Stir together beans, rice, salsa, chopped pepper and 1/4 cup cheese. Spoon into peppers, mounding mixture. Place peppers in prepared pan. Cover with foil. Bake 12 to 15 minutes or until heated through.
4.
Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.
Nutritional Information:
| Serving Size: 1 Stuffed Chili (1/2 of total recipe) | |
| Fiber | 5 g |
| Carbohydrate | 38 g |
| Cholesterol | 7 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 15 % |
| Calories | 236 |
| Protein | 14 g |
| Sodium | 772 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 1 |
This recipe appears in:
Mexican
