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Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes. Reduce heat to low; add cream, 3/4 cup milk, and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside. Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot. Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm. Spoon 1/4 cup rice mixture in center of each tortilla, folding sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 281 (19%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 85.9mg||26 %|
|Sodium 353.3mg||12 %|
|Potassium 1009.7mg||27 %|
|Total Carbohydrate 248.4g||73 %|
|Dietary Fiber 29.1g||117 %|
|Sugars, other 219.3g|
|Protein 49.3g||70 %|
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Calories per serving: 1445
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