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DEW44BEAR
Mexican rice dish with chicken
Mexican rice dish with chicken, kidney beans, rice, pepper and corn: a colorful party.
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Ingredients
Directions
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Bring a generous pot of water to the boil. When the water boils, put the rice in the pan, bring to the boil again and cook for 8 minutes until done.
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Turn off the heat, drain and leave with the lid on the pan until use.
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In the meantime, clean the onion and cut into half rings. Wash the peppers, remove the stalk and seeds and cut the flesh into rings.
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Rinse the corn and beans in a colander and drain.
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Heat the oil in a frying pan and fry the onion, bell pepper, the taco herbs and pepper for 5 min. On medium heat. Change regularly.
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Add the corn and kidney beans and warm for 3 minutes. Season with pepper and salt.
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Meanwhile, mix the chicken tenderloins with the oil, the taco herbs and season with salt and pepper.
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Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.
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Slice the parsley and mix through the rice. Divide the rice and vegetables side by side over deep plates. Divide the chicken tenderloins and serve the sour cream.
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Nutrition
670Calories
Sodium13% DV320mg
Fat28% DV18g
Protein82% DV41g
Carbs27% DV80g
Fiber36% DV9g
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