Southwestern-Style Stroganoff

By Coppermouse

An easy and fun twist on traditional stroganoff Tex-Mex style with salsa, black beans and sour cream. stroganoff burrito, anyone? Fill the mixture, including a little rice, into a warmed tortilla for a portable lunch on-the-go.

Ingredients

• 1 1/2 pounds chicken tenders, cut into strips
• 3/4 teaspoon salt
• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• One 15.5-ounce jar mild or medium salsa
• One 15.5-ounce can black beans, rinsed and drained
• One 8.8-ounce package Spanish-style prepared rice, such as Uncle Ben’s Ready Rice
• 1 cup chicken broth
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

Sprinkle the chicken with 1/2 teaspoon salt. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 4 minutes; transfer to a plate

Add the scallions to the skillet and cook until softened, about 1 minute. Add the salsa and beans and bring to a boil; reduce the heat and simmer until the sauce begins to thicken and the flavors are blended, about 5 minutes.

Prepare the rice according to package directions.

Return the chicken and any accumulated juices to the skillet; cook, stirring, until heated through, about 2 minutes longer. Remove from the heat; stir in the sour cream and cilantro. Serve over the rice.