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Nutrition Facts
Serving Size 347 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 220 mg 9%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 58 g
Vitamin A 15% Iron 6%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Chicken And Fried Rice

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

3 Lb Central Market Organics Air Chilled Boneless Chicken Breast, Skinless Chicken Breasts, sliced thin
1/2 Tsp organic ground cumin
1/2 Tsp garlic, peeled and minced
1/2 Tsp black pepper
1/2 Tsp Central Market Organics Whole Mediterranean Oregano
2 Tbsp extra virgin olive oil
1 cup(s) organic long grain rice
1 cup(s) organic tomato puree
1 cup(s) water
1 cup(s) organic green peas, frozen
1 cup(s) sweet corn, frozen
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Combine chicken with cumin, garlic, black pepper and oregano and set aside to marinate 2-30 minutes.
Heat a large skillet over medium heat for 2 minutes.
Add olive oil and seasoned chicken and stir-fry for 2-3 minutes.
Add rice and stir-fry for 3 minutes or until rice is golden.
Add tomato puree and 1 cup of water to mixture and bring to a boil.
Cover, reduce heat to medium-low and cook for 10 minutes.
Stir in peas and corn.
Cover and cook for 15 more minutes or until rice is fluffy.



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