Wednesday, December 29, 2010

Salsa Chicken

I was organizing my recipes and came across this one that I had torn from a magazine.  I'm so glad I found it.  Super yummy!  An even bigger bonus is that my entire family ate it.

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2 cups cooked rice
1 Tbsp. vegetable oil
1 pound boneless, skinless chicken breasts cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 jar (16 oz) salsa
1/2 cup shredded Mexican-blend cheese (I used cheddar)
Sour cream, optional (I did not use)
fresh cilantro, chopped, optional (I did not use)

1.  Heat oil in large skillet over medium-high heat. 
2.  Add chicken, onion, and bell pepper. 
3.  Cook, stirring occasionally, until chicken is no longer pink (10-12 minutes). 
4.  Stir in salsa and bring to a boil.
5.  Remove from heat and sprinkle with cheese.
6.  Cover and let stand for 5 minutes or until cheese is melted.
7.  Serve over rice
8.  optional: garnish with sour cram and cilantro

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