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Chicken and Roasted Corn Mexican Rice

yield: 8 total time: 35 minutes
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Ingredients

  • 2 cups rice I used brown today
  • 2 tablespoons extra-virgin olive oil
  • 1 cup white onion finely chopped
  • 1 tablespoon minced garlic fresh
  • 1/2 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt Lawry’s
  • 2 cups chicken finely shredded
  • 1 cup corn kernels roasted, mine were from Trader Joe’s frozen section
  • 1/4 cup chopped cilantro fresh

Nutrition

  • Calories : 200 calories
  • Carbohydrate : 20 grams
  • Cholesterol : 40 milligrams
  • Fat : 6 grams
  • Fiber : 1 grams
  • Protein : 17 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 480 milligrams
  • Sugar : 3 grams
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