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How to Make Flan
Peruvian Arroz con Pollo
Chicken with Orange-Pecan Rice
chicken with orange-pecan rice
package (6.2 oz) fast-cooking long-grain and wild rice mix
cups orange juice
cup chopped pecans
jar (2 oz) diced pimientos, drained
boneless skinless chicken breasts (about 1 1/4 lb)
Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
Cover with foil. Bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
Be sure to use the fast-cooking rice mix for this recipe. The regular type will take too long to cook.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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