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Publix Aprons

One-Pan Chicken and Imperial Rice

One-Pan Chicken and Imperial Rice
Total Time:
50 minutes
Active Time:


1 (32-oz) box no-salt-added chicken stock
1 lb chicken breast tenders
2 teaspoons ground cumin, divided
1 (10-oz) package yellow rice mix
1 tablespoon canola oil
1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
1 cup shredded Mexican-blend cheese
1/4 cup light mayonnaise
1/4 cup light sour cream
1 cup frozen peas and carrots


  1. Bring chicken stock to a boil in large stockpot. Season chicken with 1 teaspoon cumin; add to stock (wash hands). Reduce heat to medium-low; cover and simmer 13–16 minutes and until chicken is 165°F. Remove chicken from pot. Remove ONLY 1 cup of stock and discard.
  2. Stir rice mix, oil, and seasoning blend into remaining stock; bring to a boil. Reduce heat to low; cover and simmer 18–22 minutes or until rice is tender. Meanwhile, shred chicken. Stir chicken into rice during last 2 minutes of cook time.
  3. Remove chicken and rice from heat. Combine cheese, mayonnaise, sour cream, and remaining 1 teaspoon cumin. Fluff chicken and rice with a fork; stir in mayonnaise mixture and peas and carrots. Cover and let stand 2 minutes; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 420kcal; FAT 14.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 850mg; CARB 44g; FIBER 2.00g; SUGARS 2g; PROTEIN 27g; CALC 15%; VIT A 50%; VIT C 10%; IRON 15%

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