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“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill
Yield: Makes 4 servings.
• 3 cups cooked rice
• 2 boneless, skinless chicken breasts, cooked and cut into 1-inch cubes
• 1 8 1/2-ounce jar sun-dried tomatoes, drained and chopped
• 1/3 cup chopped Kalamata olives
• 1/2 cup prepared vinaigrette
• 1/4 cup chopped thyme leaves
In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme.
Total Fat 22g
Total Carbohydrate 39g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)
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