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Ingredientes
- 2 c. Water
- 1 pkt (6.25-ounce) fast cooking long grain and wild rice
- 1 1/2 c. Diced cooked chicken
- 1 can (4-ounce) diced green chilies, liquid removed
- 1 c. Cooked fresh corn">corn or possibly frzn corn">corn, thawed
- 1/2 c. Minced green pepper
- 2 x -(up to)
- 3 x Onions, minced, including green tops
- 1/3 c. Vegetable oil
- 3 Tbsp. Cider vinegar
- 1/2 tsp Chili pwdr
- 1 x Clove (small) garlic
- 1 x Tomato, minced
Direcciones
- In medium-sized saucepan over medium heat, bring water and contents of rice and seasoning packets to vigorous boil. Reduce heat. Cover and simmer 5 min or possibly till all liquid is absorbed. Transfer to a large bowl. Cold to room temperature.
- Add in chicken, chilies, corn, green pepper and onion to rice mix. In small bowl whisk or possibly stir oil, vinegar, chili pwdr, and garlic till well mixed. Pour dressing over chicken-rice mix and toss gently to mix.
- Cover and refrigerateat least 1 hour. To serve, stir in tomato.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 165 | 68% |
| Total Fat 18.51g | 23% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.31g | |
| Cholesterol 30mg | 10% |
| Sodium 38mg | 2% |
| Potassium 278mg | 8% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.55g | 2% |
| Protein 9.03g | 14% |
