Salsa Chicken Over Rice
Treat your family to a supper time change of pace—serve this Southwestern skillet meal. All you need to add is a salad or vegetable to enjoy on the side.
2 cups cooked white rice, kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 cup ORTEGA Salsa - Homestyle
1/2 cup cheddar cheese
Sour cream (optional)
Chopped fresh cilantro (optional)
- Heat oil in large, nonstick skillet over medium-high heat. Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink.
- Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
- Serve over rice. Garnish with sour cream and cilantro.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 354 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 4 g Cholesterol: 78 mg Sodium: 644 mg Carbohydrates: 33 g Dietary Fiber: 1 g Sugars: 4 g Protein: 32 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.