Treat your family to a suppertime change
of pace - serve this southwestern skillet. All you need to add
is a salad or vegetable to enjoy on the side.
Salsa
Chicken Over Rice
- 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 bottled chunky salsa
1/2 cup (2 ounces) shredded Mexican-blend 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.
Note: Substitute shredded
cheddar cheese for less zest.
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.
