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Mexican Chicken and Rice Skillet
Mexican Chicken and Rice Skillet

Mexican Chicken and Rice Skillet

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Cook Minutes 25 Min
Prep : 25 Min
Tasty. Easy. Fast. Definitely a keeper. Those are just of the few nice things we have to say about this Mexican Chicken and Rice Skillet.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./450 g)
1-1/3 cups water
1 cup salsa
1-1/3 cups instant white rice, uncooked
1 can (341 mL) corn, drained
1 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
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Step 1
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Step 2
Add water and salsa to drippings in skillet; stir until blended. Bring to boil.
Step 3
Stir in rice and corn. Top with chicken and cheese; cover. Simmer on low heat 5 min. or until rice is tender.
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Note
Increase oil to 2 Tbsp. if using a regular skillet.
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NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 6 g
30 %
Cholesterol 85 mg
Sodium 720 mg
30 %
Total carbohydrate 49 g
16 %
Dietary fibre 2 g
8 %
Sugars 7 g
Protein 35 g
Vitamin A
8 %
Vitamin C
20 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 1/4 recipe (355 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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