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Mexican Chicken Rice

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Mexican Chicken Rice

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Course: Main Course
Cuisine: Mexican
Keyword: Mexican Chicken Rice
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 347kcal


  • 1 cup corn, frozen
  • 1 cup brown rice, raw
  • 1 pound chicken breast
  • 1 none cooking spray
  • 1 cup water
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano, dried
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 cup lettuce, shredded


  • 1 cup salsa
  • 1/2 cup cheddar cheese, shredded

Serve With

  • 3 medium mango


  • Take corn out of freezer and allow to thaw.
  • Cook rice according to the package directions.
  • Cut chicken into cubes.
  • Spray a large skillet with cooking spray and heat over medium.
  • Add cubed chicken to hot skillet and cook until no longer pink.
  • Stir in 1/2 cup of water and seasonings to the skillet; cook for 1-2 minutes, then add corn.
  • Heat mixture to a boil, allow water to reduce, then add rice and cook until warmed through. (If mixture seems too dry, add more water as needed.)
  • Serve chicken and rice over lettuce and top with salsa and shredded cheese as desired. Serve cubed mango on the side.
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Calories: 347kcal | Carbohydrates: 50g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 508mg | Fiber: 6g | Sugar: 19g

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