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California Festive Chicken
What You’ll Need
1 tablespoon vegetable oil
2 pounds chicken breasts, skinned, boned, and cut into 1-inch cubes
1 (14-1/2 ounce) can kosher chicken broth
1 (15 ounce) can tomato sauce
1 (17 ounce) can whole-kernel corn, drained
1 (about 1.25 ounce) package chili seasoning mix
1 (4 ounce) can chopped green chilies, drained
2 cups instant rice, uncooked
What to Do
In a large skillet, heat oil over medium-high heat; add chicken and brown 3 to 5 minutes or until light golden. Add broth, tomato sauce, corn, chili seasoning, and green chilies. Bring to a boil, stirring occasionally; reduce heat, cover, and simmer 5 minutes.
Stir in rice and remove from heat. Cover and let stand about 7 minutes, or until rice is done.
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