Saucy Tex-Mex Chicken over Red Beans and Rice

Dressed up with bright red pepper strips, this saucy Tex-Mex dish satisfies the desire for food that looks good too.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 4 hrs Low or High 2 hours

Saucy Tex-Mex Chicken over Red Beans and Rice

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Directions

  1. Cut chicken into bite-size strips. In a 3-1/2- or 4-quart slow cooker combine the frozen vegetables, chicken strips, gravy, and salsa.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
  3. Cook red beans and rice according to package directions. To serve, spoon red beans and rice into each of 4 shallow bowls. Using a slotted spoon, spoon chicken and vegetable mixture over the rice and beans. Makes 4 servings.
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Nutrition Facts (Saucy Tex-Mex Chicken over Red Beans and Rice)

  • Per serving:
  • 399 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 68 mg chol. ,
  • 1480 mg sodium ,
  • 49 g carb. ,
  • 6 g fiber ,
  • 6 g sugar ,
  • 35 g pro.
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