Chicken with Rice
This timeless dish is sure to please, tender morsels of flavorful chicken and moist rice are further enhanced by a garnish of crisply fried bacon crumbles.
4 slices smoked bacon
1 1/2 pounds chicken parts
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves large garlic, finely chopped
2 cups long-grain white rice
2 1/2 cups ORTEGA Salsa - Thick & Chunky (Medium)
1 (14.5-ounce) can chicken broth
1 (8-ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon ground cumin
- Cook bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tablespoons drippings from saucepan.
- Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.