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Spicy Chicken and Rice Recipe

Spicy Chicken and Rice Recipe

4 servings



1 pound boneless, skinless chicken breast, cubed

1 cup chopped onion

1 tablespoon olive oil

3 cups cooked rice

1 can diced tomatoes, undrained

1 cup whole kernel corn

3 tablespoons chopped pimiento

1 can diced green chilies, drained

1/4 teaspoon each: chili powder, ground cumin

Salt and pepper, to taste

3/4 cup shredded reduced-fat

pepper-Jack cheese


Saute chicken and onion in oil in large skillet until browned, 8 to 10 minutes. Combine all ingredients, except salt, pepper, and cheese, in 2-quart casserole, season to taste with salt and pepper. Bake, covered, at 350 degrees until hot, about 30 minutes. Uncover and sprinkle with cheese, bake until melted, about 5 minutes.

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