Salsa Chicken Over Rice

By peridot728

Treat your family to a suppertime change of pace - serve this southwestern skillet. All you need to add is a steamed or fresh vegetable to enjoy on the side.

Ingredients

• 2 cup cooked white rice, kept warm
• 1 tablespoon Vegetable Oil
• 1 pound Boneless skinless chicken breast halves, cut into strips
• 1 medium onion, chopped
• 1 red bell pepper, small, sliced
• 1 (16 oz.) ORTEGA® Salsa Prima Homestyle Mild
• 1/2 cup Mexican-blend cheese, shredded, divided
• 1 container (8 oz.) sour cream, optional
• 1/4 cup cilantro, fresh optional
• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes

Preparation

Step 1

Garnish suggestions: sour cream, chopped fresh cilantro

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.