Chicken Spanish Rice with Corn

  • Prep 20 min
  • Total 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 frozen corn
2
cups water
1/2
cup Old El Paso™ Salsa

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Garnish with chopped fresh cilantro to intensify the Southwest flavor.

Nutritional Information

Nutrition Information

Nutrition Facts

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.

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