Salsa Chicken Over Rice
Ingredients
- 2 c cooked white rice, held – warm
- 1 T vegetable oil
- 1 lb boneless, skinless chicken – breast halves, cut into – strips
- 1 medium onion, chopped
- 1 small red bell pepper, sliced
- 1 (16-oz.) jar Ortega® Salsa – Prima Homestyle Mild
- 1/2 c 4 cheese Mexican blend, – divided
- sour cream
- chopped fresh cilantro
Preparation method
- Heat oil in large 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 as desired.
Note: Make this salsa chicken dinner in under 30 minutes. All you need to add is a steamed or fresh vegetable to enjoy on the side.
