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Woman rinsing rice in sifter under running water, closeup

Tex-Mex Fried Rice


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  • Author: Moms Who Think
  • Yield: 4 servings 1x

Ingredients

Scale

1 pound boneless skinless chicken breasts, cubed
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
2 teaspoons canola oil
1 cup chicken broth
1 cup medium salsa
1 teaspoon chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
1½ cups uncooked Minute Instant White Rice
½ cup shredded reduced fat cheddar cheese


Instructions

1. In a large nonstick frying pan, sauté the chicken, corn, green pepper and onion in oil until chicken juices run clear (about 7 to 9 minutes).

2. Stir in the broth, salsa, chili powder, cayenne pepper and salt; bring to a boil.

3. Add the rice. Cover and remove from the heat; let stand for 5 minutes.

4. Fluff mixture with a fork. Sprinkle with cheese; cover and let stand for 3 minutes or until cheese is melted.

Nutrition

  • Serving Size: 1½ cups
  • Calories: 417
  • Sodium: 659mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 48g
  • Fiber: 4.5g
  • Protein: 32g
  • Cholesterol: 72mg