The timeless chicken and rice dish takes
on a new aura when thick, chunky salsa is added. Tender morsels
of chicken and moist rice grains are further enhanced by a garnish
of crisply fried bacon bits.
Chicken with
Rice
4 slices of 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
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.
