Quick Grilled Chicken Chili
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COVID-19 is Not Considered a Food-Borne Pathogen
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Perdue Farms Takes Food Safety Protocols Seriously
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 0g||0%|
|Total Carbs 53g||18%|
|Dietary Fiber 3g||12%|
|Vitamin A 20%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.olive oil or vegetable oil
1 medium onion, chopped
1 box(6.8 oz.) Spanish rice mix
1 can(14.5 oz.) diced tomatoes, undrained
1 cupfrozen peas, thawed
In large nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 2 minutes.
TIP: To create this recipe with lower sodium, use a reduced-sodium prepared rice mix. Specialty rice such as popcorn or pecan rice can also be substituted.
Meanwhile, remove seasoning packet from rice mix and set aside. Add rice mix to skillet and cook, stirring constantly, 2 minutes. Add seasoning packet, tomatoes and water according to package instructions; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in chicken and peas. Increase heat to medium; cover and cook until heated through, about 3 minutes.
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