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Southwestern Fried Rice
SUBMITTED BY:
Marcia Lee
"This speedy skillet supper from Marcia Lee of Dewitt, New York combines tender cubes of chicken with a variety of vegetables, rice, salsa and seasoning. Try pairing her entree with refried beans or corn bread for fun fiesta fare."
RECIPE RATING:
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(4)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 (10 ounce) package frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 teaspoons canola or vegetable oil
1 cup chicken broth
1 cup salsa
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 cups uncooked instant rice
1/2 cup shredded reduced-fat Cheddar cheese
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DIRECTIONS
In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear. Stir in the broth, salsa, chili powder and cayenne; bring to a boil. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.
FOOTNOTE
Nutritional Analysis: One serving (1 cup) equals 352 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 445 mg sodium, 52 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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REVIEWS
Reviewed on Oct. 3, 2007 by muttivon5
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muttivon5
Oct. 3, 2007
I used left-over brown rice (that I freeze and use as needed) in this fun recipe. I just reduced the amount of broth by half to compensate. The only kind of chicken I had was breaded, so I baked that separately and served with it. I did skip the last ingredient as I have two toddlers that needed to be able to eat this, too. It was plenty spicy with just the homemade salsa that I used in it. I will make this again!
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3 users found this review helpful
I used left-over brown rice (that I freeze and use as needed) in this fun recipe. I just...
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Reviewed on Feb. 24, 2009 by april
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april
Feb. 24, 2009
My family loved this. It was so quick and easy. It had just enough spice. It was great served with sour cream. We also put tortilla strips on top. I will definitely be making this again.
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1 user found this review helpful
My family loved this. It was so quick and easy. It had just enough spice. It was great...
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Reviewed on Apr. 8, 2009 by tomsuelaw
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tomsuelaw
Apr. 8, 2009
Ah, it's okay. Easy and light so that makes it worth making again but not my favorite tex-mex dish.
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Ah, it's okay. Easy and light so that makes it worth making again but not my favorite tex-mex...
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Reviewed on Mar. 30, 2009 by
KARENKINM
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KARENKINM
Mar. 30, 2009
I really enjoyed this and it was quick and easy. I used 2 indivually packaged chicken breast halves, and even though these breasts are on the small side,the dish had plenty of chicken. I used only a cup of frozen corn, but added a can of drained black beans. I did use leftover rice rather than instant, so the dish was a bit gloppy. Not sure why they named this fried rice, but it was very good, especially with a dollop of sour cream.
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I really enjoyed this and it was quick and easy. I used 2 indivually packaged chicken breast...
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