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Nutrition Facts
Serving Size 390 g
(Approx. 6 Servings)
Amount Per Serving
Calories 500 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 780 mg 33%
Total Carbohydrate 47 g 16%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 29 g
Vitamin A 15% Iron 10%
Vitamin C 25% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Chicken Poblano Rice

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
1 cup(s) red onion, finely diced
1 Lb boneless, skinless chicken thighs, chopped into small bite-sized pieces
15 Oz black beans, no salt added, drained and rinsed
8 Oz low fat cream cheese, cubed
10 1/2 Oz H-E-B Select Ingredients Cream of Poblano Condensed Soup
1/2 cup(s) water
1 Tsp Central Market Organics Adobo Seasoning
1/2 cup(s) fresh cilantro, finely chopped
16 Oz H-E-B Steamable Corn & Poblano Rice
1 cup(s) H-E-B Three Cheddar Cheese Blend
1 cup(s) tortilla chips, crushed for measuring, or ones from bottom of bag
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Preheat oven to 400ºF. Heat a 10 inch oven-safe skillet over medium-high heat (cast iron works great for this).
Place oil in skillet.
Add onions and chicken to skillet. Sauté until onions begins to soften and chicken starts to turn opaque.
Add beans, cream cheese, soup, water, adobo seasoning, cilantro and frozen rice mixture to pan. Stir well to break up lumps and heat though, about 5 minutes..
Top with cheese and crushed tortilla chips.
Place in oven and cook about 10 minutes or until cheese bubbles and tortilla chips start to brown.
Chef's Notes: Serve with salsa and avocado if desired. Other flavors of H-E-B Condensed Soups may be substituted.


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