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This skillet supper comes together with leftover cooked chicken and a packaged mix. "After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day," says Debra Rzodkiewicz of Erie, Pennsylvania. "Both meals were a hit."
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1-1/2 cups) equals 385 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 1,217 mg sodium, 42 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Mexican Rice with Chicken in Quick Cooking September/October 2004, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Dec. 29, 2009 by stamback
If you add cooked rice, black beans, sour cream, and picante, it makes a good burrito.
Reviewed on Sep. 24, 2009 by murpher2
i've made this recipes lots of times. it's easy and quick. perfect with a salad and bread. :)
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