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Quick and easy! I used chicken stock instead of water and added cumin and chili powder to spice it up a bit, and it was perfect!

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Sarahsjb February 10, 2015

This is the most delicious spicy rice dish I have ever tasted. I left this recipe for my husband to prepare one night for dinner. He made a few changes to it, like he always does. He used Swanson Chicken Broth, instead of the water, and he added chili powder. It was wonderful, and the broth is still a core food.

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BexLynn January 06, 2012

Blah, needs more corn, maybe black beans would make it better too. It also needs some more spice to it, very bland!

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Sunbaby78 September 03, 2008

This was absolutely yummy. It tasted a lot like Spanish Rice; not quite as spicy but soooo good. I had a lot of brown rice and cooked chicken breasts leftover so I used this and omitted the water to cook the rice but the result would be the same. I added a little salt while it was in the pan. I will make this again and probably sooner than later. I really loved it. I may have added a little more salsa, too because I didn't know what the ratio was to the uncooked rice. Anway, whatever I did was great.

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Mimi in Maine May 23, 2008

4 Stars, surprisingly good with Minute Brown Rice, great for a weeknight dinner. The flavor of Pace Medium Chunky Salsa predominated. It is vital to use thinly sliced chicken breasts or scallopini, or the cooking times will be way off. Made for PAC Spring 2008.

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KateL April 28, 2008
Southwestern Chicken Skillet (Ww Core)