Chicken Spanish Rice with Corn

Old El Paso® Salsa provides a simple addition to a mouth-watering chicken rice and corn dinner that's ready in 20 minutes. Perfect if you love Spanish cuisine.

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  • prep time 20 min
  • total time 20 min
  • ingredients 5
  • servings 4
 

Ingredients

1
(9-oz.) pkg. frozen diced cooked chicken breast
1
(4.4-oz.) envelope Spanish flavor rice and sauce mix
1 1/2
cups Green Giant™ Niblets® Frozen Corn
2
cups water
1/2
cup Old El Paso™ Salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch nonstick skillet, combine all ingredients; mix well. Bring to a boil over medium-high heat, stirring occasionally.
  • 2 Reduce heat to medium; cook 10 minutes or until rice is tender and mixture is thoroughly heated, stirring occasionally.
  • 1 In 12-inch nonstick skillet, combine all ingredients; mix well. Bring to a boil over medium-high heat, stirring occasionally.
  • 2 Reduce heat to medium; cook 10 minutes or until rice is tender and mixture is thoroughly heated, stirring occasionally.

EXPERT TIPS

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Expert Tips

Garnish with chopped fresh cilantro to intensify the Southwest flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
260
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
40mg
40%;
Sodium
760mg
760%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
0%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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