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Cowboy Chicken and Rice

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.
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Course: Dinner, Main Course
Cuisine: American
Keyword: chicken, easy, quick, rice
Total Time: 20 minutes
Servings: 6 Servings
Calories: 204kcal
Author: Hot Bod Zone Recipes


  • Large, nonstick sauté pan


  • 1 10-oz box frozen chopped spinach thawed
  • 2 small tomatoes chopped (about 1 cup)
  • 1 1/2 lb chicken breasts skinless, boneless
  • 1 1/2 teaspoons seasoning roasted garlic-herb
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil extra-virgin
  • 2 ct. 4.4 oz packets brown rice precooked, microwave
  • 2 cups corn kernels thawed
  • 1 15.5-oz can chili beans white


  • Microwave spinach 1–2 minutes or until thawed; squeeze spinach to remove excess liquid. Chop tomatoes roughly. Cut chicken into small, 1/2-inch pieces (wash hands); combine with seasoning and vinegar until blended.
  • Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in the pan, then add the chicken; cook 3–4 minutes, stirring occasionally, or until chicken is browned. Add rice, corn, and tomatoes to pan; cook 2 minutes.
  • Stir in spinach and beans; simmer 2–3 more minutes or until steaming and chicken is 165°F. Serve.


Calories: 204kcal | Carbohydrates: 12g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 582mg | Fiber: 2g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg