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4 servings, 1-1/2 cups (375 mL) each
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Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped fresh cilantro.
Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.