Chicken Mexicana the Editors of Publications International, Ltd.
Makes 4 servings
|4||boneless skinless chicken breast halves (about 1 pound)|
|1/4||teaspoon garlic salt|
|2||tablespoons vegetable oil|
|1||green bell pepper, chopped|
|1/2||cup sliced green onions with tops|
|2||to 3 cups hot cooked rice (2/3 to 1 cup uncooked)|
|4||ounces pasteurized process cheese spread, cut into cubes|
|1||cup medium salsa|
|Additional salsa (optional)|
|Green onion strips (optional)|
- Sprinkle chicken with garlic salt. Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over; add bell pepper and onions to skillet. Cook 5 minutes or until chicken is no longer pink in center.
- Place rice on serving platter. Remove chicken and vegetables from skillet; reserve drippings in skillet. Arrange chicken and vegetables over rice; cover to keep warm.
- Add cheese spread and 1 cup salsa to skillet. Cook and stir until cheese is melted and sauce is hot.
- Pour sauce over chicken and vegetables. Serve with additional salsa. Garnish with additional green onion strips, if desired.
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