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Speedy Mexican Rice

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"This is a great weeknight dinner that comes together fast and makes plenty of leftovers! Pair with soft tortillas or tortilla chips for variety."
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Ingredients

55 m servings 395
Original recipe yields 12 servings (1 9x13-inch pan)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend.
  4. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Footnotes

  • Cook's Note:
  • Other leftover chicken can be used in place of the rotisserie chicken.

Nutrition Facts


Per Serving: 395 calories; 15.3 39 25.1 68 646 Full nutrition

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