Quick Salsa Chicken and Rice
In many Mexican households, rice flavored with broth, tomatoes and chiles constitutes a full meal. This dish, featuring flavorful rice and chicken with salsa, is a speedy version of the classic.
1 tablespoon vegetable oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cubed
1 teaspoon garlic powder
2 cups instant white or brown rice
1 (16-ounce) jar ORTEGA Salsa - Homestyle
1 1/4 cups water
1 MAGGI Chicken Flavor Bouillon Cube
Chopped green onions (green parts only)
- Heat oil in large saucepan. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink.
- Add rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.