~~Mexican Chicken Breasts & Spanish Rice~~

This recipe is too good to be true... Much flavor and soooo easy to make!
40 Minutes to Prepare and Cook

Ingredients
1 pkg taco seasoning
4 (4oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream

Directions
Put chicken & taco seasonig in plastic bag, shake and coat well. Place in sprayed casserole dish and bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done. then top with sour cream.

Makes 4 servings


Nutritional Info

Servings Per Recipe: 4
Amount Per Serving

Calories: 119.3
Total Fat: 7.6 g
Cholesterol: 33.9 mg
Sodium: 317.4 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.0 g
Protein: 6.7 g

Spanish Rice

Ingredients
1 green bell pepper chopped (about 1.25 cups)
1/2 an onion chopped (about 0.75 cups)
1 cup long grain white rice
1 - 14.8oz can chopped tomatoes (salt free preferably)
2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
2 cloves garlic chopped


Directions
Heat a tablespoon of olive oil in a pan over med-low heat.Add veggies and rice. Cook until rice begins to brown.Add spices and garlic, cook 2 minutes longer while stirring.Add canned tomatoes, then fill can with water and add that too. Add salt to taste.Bring to a boil, then cover and reduce heat to low. Cook 12 - 15 minutes until rice looks cooked. Remove from heat and let stand 15 minutes. Do NOT remove cover until final 15 minutes have elapsed. Sprinkle with grated cheese if desired.


Number of Servings: 5

Nutritional Information

Servings Per Recipe: 5
Amount Per Serving
Calories: 84.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 37.7 mg
Total Carbs: 19.7 g
Dietary Fiber: 2.4 g
Protein: 2.2 g

Total Weight Watcher points=4 points for both the chicken and the rice