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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.4
  • Total Fat: 2.9 g
  • Cholesterol: 69.7 mg
  • Sodium: 597.7 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 30.6 g

View full nutritional breakdown of MEXICAN CHICKEN RICE calories by ingredient
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MEXICAN CHICKEN RICE

Submitted by: ROBINSON5055

Introduction

This is a quick dish, made in one pan. My whole family loves it! This is a quick dish, made in one pan. My whole family loves it!
Number of Servings: 4

Ingredients

    2 boneless/skinless chicken breasts
    1 cup chicken broth
    1 cup chunky salsa
    1 1/2 cup minute rice
    seasoning to taste

Directions

Cut chicken into cubes, brown in skillet using Pam or other cooking spray. Season to taste with garlic & onion powder, cumin, etc. Once cooked, add chicken broth and salsa. Bring to boil. Once boiling, add rice, cover and wait 5-7 minutes. ENJOY!

Number of Servings: 4

Recipe submitted by SparkPeople user ROBINSON5055.






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Member Ratings For This Recipe

  • Simple, quick, and tasty just the way I like em. I added a little chili powder to my chicken and used 1 1/2 cups of broth. Will be a regular for sure. - 6/16/09

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  • I also added a little cumin to my dish as well as a couple Tbs of salsa. Yummy - 6/12/09

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  • Very Good
    0 of 1 people found this review helpful
    I made this for the first time over a week ago - it was so simple and delicious - i'm not a fan of mushroom soup so we used celery soup instead - delicious! And it is so simple to make, that now my husband has made it twice since, and loves it! We don't add any cheese on top - doesn't need it! YUM! - 6/11/09

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  • This was really good and the hubby loved it. I don't like quite as much protein in one meal so I used 1 cup cooked, diced chicken breast. Also, I thought it was just a little dry so I added 1/2 cup more broth and I added 1/4 tsp. cumin. This recipe is a keeper for taste, convenience, and health. - 6/2/09

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