Mexican Chicken and Rice

By dorchuk

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 2 tablespoons butter
• 1-3/4 cups salsa
• 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons lime juice
• 1/2 cup shredded cheddar cheese
• 1 cup (8 ounces) sour cream
• 1 medium ripe avocado, peeled and cubed
• 1 medium tomato, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

# In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender.
# Sprinkle with cheese. Serve with sour cream, avocado and tomato.