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Fall Mexican Rice Bowls

Nutrition per serving    (USDA % daily values)
CAL
537
FAT
23%
CHOL
52%
SOD
61%

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Ingredients for 4 servings

1 1/4 cup uncooked basmati rice

2 cups water

1/2 cup salsa

1/2 of a purple onion, diced

8 ounces peeled and diced sweet potato

1/2 teaspoon cumin

3/4 teaspoon chili powder

3.5 ounces chopped kale

1 can Bush's Kidney Beans, drained

1 can Bush's Black Beans, drained

salt and pepper, to taste

1 lb. boneless, skinless chicken breasts, cubed

1/2 teaspoon chili powder

[Optional - or use leftover meat from a previous night's dinner or rotisserie chicken]

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