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Publix Simple Meals

Mexican Chicken Rice Skillet and Ranchero Salad

Servings:
Makes 6 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Prepare skillet recipe - 15 minutes


-- Prepare salad during stand time and serve - 10 minutes


Cooking Instructions

Mexican Chicken Rice Skillet

Ingredients

cooking spray

1 tablespoon roasted garlic

2 cups frozen pepper stir-fry (bell peppers and onions)

1 (16-ounce) can pinto beans (drained)

1 (11-ounce) can whole kernel corn (drained)

1 (10-ounce) can tomatoes with green chiles (undrained)

1 cup chicken broth

2 teaspoons chili powder

2 teaspoons seafood seasoning blend

1 (10-ounce) package cooked chicken strips

2 cups instant rice

1 cup shredded Mexican-blend cheese

Steps

1. Preheat large saucepan on medium 2-3 minutes. Remove pan from heat and coat with cooking spray. Add garlic; cook 1 minute or until warmed and fragrant.

2. Stir in pepper stir-fry; cover and cook 2-3 minutes, stirring occasionally, or until thawed.

3. Stir in beans, corn, tomatoes, chicken broth, chili powder, and seafood seasoning. Cover and increase heat to high; bring to a boil.

4. Meanwhile, cut chicken into bite-size pieces; set aside.

5. Stir rice into boiling mixture; cover and cook 1 minute. Stir in chicken; remove from heat and let stand, covered, 5-7 minutes to warm chicken. Stir in cheese and serve.

Ranchero Salad

Ingredients

6 cups shredded lettuce

1 medium tomato (rinsed)

2 tablespoons sliced black olives

2 tablespoons sliced jalapeño peppers (optional)

1/4 cup ranch salad dressing

Steps

1. Place lettuce in salad bowl. Dice tomato finely; add to salad.

2. Add remaining ingredients; toss and serve.

Aprons Advice

This recipe makes a great tortilla wrap. Use large tortillas (warmed slightly in the microwave), fill with chicken rice mixture, add a little salad, then wrap and go!

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Nutritional Information

Calories 425kcal; Fat 14g; Cholesterol 53mg; Carbohydrate 51g; Fiber 6g; Protein 25g; Sodium 1480mg

Mexican Chicken Rice Skillet

CALORIES (per 1/6 recipe) 380kcal; FAT 8g; CHOL 45mg;SODIUM 1380 mg; CARB 50g; FIBER 6g; PROTEIN 22g;VIT A 20%; VIT C 20%; CALC 20%; IRON 20%

Ranchero Salad

CALORIES (per 1/6 recipe) 60kcal; FAT 5g; CHOL 5mg;SODIUM 120 mg; CARB 4g; FIBER 1g; PROTEIN 1g;VIT A 8%; VIT C 10%; CALC 0%; IRON 2%