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Southwestern Grilled Chicken with Mexican Rice

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Southwestern Grilled Chicken with Mexican Rice

Heather
The Cook
4 Servings
11 Ingredients
7 Comments
This grilled chicken and rice dish is packed with delicious southwestern flavor! It's a great alternative to Mexican take-out!
4 Servings
11 Ingredients
7 Comments

Ingredients

  • 1 ½ pounds Chicken, Boneless Breasts
  • 12 fluid ounces Mesquite Marinade, Liquid
  • 3 tablespoons Vegetable Oil
  • 1 cup White Rice, Long-Grain
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Taco Seasoning
  • 1 tablespoon Minced Onion, Dried
  • ½ cups Tomato Sauce
  • 2 cups Chicken Broth/Stock
Serving Day Ingredients
  • 15 ounces Salsa con Queso
  • ½ cups dice Tomato

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Grill

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

7 Comments

Join the discussion
    1. Yes, that is 1/2 cup. There is a chart at the bottom of the recipes to help guide you with decimals vs fractions.

  1. I don’t think she had a problem with the fraction, the recipe does not state 0.5 of what (cup, can, tablespoon, etc), I was just about to ask the same question, but now see it is half a “cup”.

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