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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.). | 2. While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl. | 3. Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth. | 4. When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture. | 5. Bake at 350 for about 45 min or until it seems to hold together nicely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cottage cheese	1	cup	fat free	205.8	7.098	23.351999999999997	9.03
greek yogurt	1/2	cup	fat	-	-	-	-
chicken broth	4 1/2	cups	low sodium	351.54	8.505	50.1228	11.7936
salt	1	teaspoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
taco seasoning	6	tablespoons		165.18599999999998	29.754	2.3085	0.0
green chilies	1	can		97.1514	24.0	0.0	0.0
black olive	1	can	sliced	605.2	0.0	134.64	3.4
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
corn	1	can	sweet	186.9565	40.6522	7.1087	2.9348
chicken large	24	ounces	cooked diced	605.2	0.0	134.64	3.4
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.