July 12, 2010
Mexican Chicken and Rice
The favorite flavors of chicken, salsa and cheese combine in this simple stovetop meal.
Servings: 4
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 cups frozen chopped cooked chicken
- 1/2 cup frozen chopped onion
- 1 tablespoon vegetable oil
- 1 (15-ounce) jar salsa
- 3/4 cup chicken broth
- 1 jalapeño, seeded and sliced
- 1 jalapeño, seeded and sliced
- 1/4 cup sliced black olives
- 1 cup instant rice
- 3/4 cup shredded Mexican-style cheese
Directions
Sauté chicken and onion in vegetable oil in a large skillet over medium heat until onion is cooked, about 3 minutes.
Add salsa, broth, jalapeño and black olives to chicken mixture and mix well. Bring to a boil.
Stir in rice. Remove from heat. Sprinkle with Mexican-style cheese.
Let stand, covered, until rice is tender, about 5 minutes. Garnish with additional jalapeño slices.
Secret Tip
If you have a grocer or supermarket that stocks Mexican groceries, look for a type of salsa called "salsa verde." It's a tangy version based on tomatillos and is delicious substituted for conventional salsa in this recipe.
