Recipe by Del Monte
"Brown rice with chopped chicken, corn with chiles, and lots of spice is baked with shredded cheese and served over shredded lettuce with chopped avocado and crunchy jicama strips."
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fresh serrano chile pepper, seeded and finely chopped
cooked brown or white rice*
1 1/2 cups
chopped cooked chicken breast
1 (15.25 ounce) can
Del Monte® Fiesta Corn™ or Del Monte® Southwest Corn with Poblano and Red Peppers, drained
2 (8 ounce) cans
Del Monte® Tomato Sauce
shredded Monterey Jack or Cheddar cheese
shredded iceberg lettuce
green bell pepper, chopped
fresh avocado, halved, seeded, peeled and chopped
bite-sized strips jicama
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chili-Chicken Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 333
** Calories from Fat: 121
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