Mexican Rice Bowl

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1176
FAT
174%
CHOL
97%
SOD
74%

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Ingredients for 4 servings

1 tablespoon extra virgin olive oil (EVOO)

2 tablespoons butter

3/4 pound chicken tenders, cut into bite-size pieces

Salt and freshly ground black pepper

2 cups white rice

1 quart chicken stock

1 tablespoon Goya brand Sazón seasoning blend

1/2 cup tomato salsa or taco sauce

1/4 cup drained olives with pimentos, chopped

2 tablespoons fresh flat leaf parsley, chopped

Blue or red corn tortilla chips and salsa for serving (optional)

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