Chicken Picadillo Menu

Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. (Serves 4)

Chicken Picadillo

* Bring 1 1/4 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan. Add 3/4 cup long-grain rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Stir in 1 cup rinsed and drained canned black beans and 1/4 cup chopped fresh cilantro; cook until thoroughly heated. Stir in 1/4 teaspoon salt.

Cooking Light, July 2006
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