Salsa Chicken Over Rice is a delicious and easy dish featuring strips of chicken breast sauteed with vegetables and sprinkled with cheese. Garnish with sour cream and cilantro.
- 2 cups cooked white rice, kept warm
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast halves, cut into strips
- 1 medium onion, chopped
- 1 small red bell pepper, sliced
- 1 cup bottled chunky salsa
- 1/2 cup (2 ounces) shredded Mexican-blend cheese
- Sour cream (optional)
- Chopped fresh cilantro (optional)
HEAT oil in large, nonstick 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 with sour cream and cilantro.
Review This Recipe
Great adult food
This was an excellent dish for adults. My kids refused to eat it when they saw the onions. At first my husband and I were a little scared to try it, but we both really liked it. It was easy, fast, and used ingredients I had on hand. We used our favorite homemade salsa. I also liked how many vegetables were in each serving, and how little fat. I will make it again when we have an evening without the kids. I might make it for my lunches--the left-overs were great! We used low-fat Sour Cream and I was pleased to find a healthy dinner my husband actually enjoyed.
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