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Chicken Spanish Rice with Corn

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

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

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

Garnish with chopped fresh cilantro to intensify the Southwest flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
260
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
40mg
13%
Sodium
760mg
32%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
15%
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.
Comments + Recipe Twists

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