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    You are in: Home / Recipes / Mexi-Chicken Rice Recipe
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    Mexi-Chicken Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    kitchenslave03's Note:

    Yet another Rachael Ray winner. I make this all the time with whatever rice I have on hand. If you don't use parboiled rice, make sure to rinse well to remove excess starch. This rice goes great with any kind of southwestern bean dish. The original recipe called for 2 T butter, but I've always had good luck with just one. I also add a pinch of white pepper, and a bit of salt if using low-sodium broth.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a med saucepan, saute rice in butter over med-high 2-3 minute
    2. 2
      Add broth and bring to a boil. Cover, reduce heat, and simmer 18-20 minute.
    3. 3
      Turn off burner, and let stand 5 minute
    4. 4
      Add remaining ingredients and fluff and combine with a fork.

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    Ratings & Reviews:

    • on December 06, 2012

      45

      I find the title a bit misleading since there is no chicken in this recipe and it's not strictly Mexican either. But there is pimiento, cilantro and scallions giving spot of colour and hint of flavour to the plain old rice. Lemon juice might add little something, too.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexi-Chicken Rice

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.5
     
    Calories from Fat 33
    30%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 7.6 mg
    2%
    Sodium 414.3 mg
    17%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.8 g
    3%
    Protein 3.8 g
    7%

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