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Salsa Chicken Over Rice

Salsa Chicken Over RiceTreat 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.

Recipe Ingredients:

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)

Cooking Directions:

  1. 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.
  2. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
  3. 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, used with permission.