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mexican chicken and rice
by Laura Dotson
serves: 4
  “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
Ingredients:
  1 1 LB   chicken
  2 TBSP   butter
  1 3/4 CUPS   salsa
  1 box   mexican style rice
  1 can   olives
  2 tbsp   lime juice
  1/2 CUP   cheddar cheese
  1 med   avocado
  1 med   tomatoe
Directions:
  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.