mexican chicken and rice
by Laura Dotson
serves: 4
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“This is a super-tasty, Mexican-style dinner that everyone loves. I’ve served it at informal get-togethers, passing the toppings around for a fun presentation.” Trisha Kruse — Eagle, Idaho
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Ingredients: |
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1 1 LB |
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chicken |
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2 TBSP |
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butter |
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1 3/4 CUPS |
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salsa |
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1 box |
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mexican style rice |
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1 can |
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olives |
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2 tbsp |
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lime juice |
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1/2 CUP |
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cheddar cheese |
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1 med |
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avocado |
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1 med |
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tomatoe |
Directions: |
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directions
* 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. Yield: 4 servings.
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