Mexican Chicken With Green Chili Rice

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
794
FAT
17%
CHOL
48%
SOD
46%

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Ingredients for 4 servings

1 medium butternut squash, peeled and cut into 2-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

4 skinless, boneless chicken breast halves (about 1 pound), each cut into 3 pieces

1 can (14 1/2 ounces) stewed tomatoes, undrained

1/2 cup salsa

1/4 cup raisins

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

3 cups hot cooked rice, for serving

1 can (4 ounces) chopped green chilies, drained

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