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    You are in: Home / Recipes / Chicken and Rice Mexican Style Recipe
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    Chicken and Rice Mexican Style

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 14, 2010

      This was really good. I would have given it 5 stars, but the recipe doesn't say what kind of rice (minute, long grain, etc.) to use. I used long grain brown rice since that I what I had in the house and had to increase the cooking time by about 15-20 minutes. Other than that, it was great. I will make it again.

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    • on March 06, 2010

      This is a favorite at our house...I cut up the chicken breasts and also add the frozen corn and usually a can of black beans-drained. I like to vary the types of salsa used also....very easy to throw together cover and bake in a hurry

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    • on March 11, 2008

      This was an excellent dish. Like another reviewer, I added about 1 1/2 cups of frozen corn and it really rounded out the recipe. This recipe has been added to my 'Zaar cookbook!

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    • on April 19, 2007

      This was very good. I needed a last minute idea for my chicken and this fit the bill. Thanks for a very easy and good dinner!

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    • on June 16, 2006

      Super easy to make for a beginner cook, I also added 1/2 cup corn and 1/2 cup blackbeans to add to the Mexican flare.

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    • on January 02, 2005

      Very good recipe, took about 2 minutes to make. Awesome for when you're in a hurry.

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    Nutritional Facts for Chicken and Rice Mexican Style

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.8
     
    Calories from Fat 195
    24%
    Total Fat 21.7 g
    33%
    Saturated Fat 11.9 g
    59%
    Cholesterol 247.7 mg
    82%
    Sodium 1229.0 mg
    51%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.8 g
    15%
    Protein 97.4 g
    194%

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