Easy Mexican Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is a super-tasty, Mexican-style dinner that everyone loves. Iâve served it at informal get-togethers, passing the toppings around for a fun presentation.â Trisha Kruse â Eagle, Idaho 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 |
Directions:
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.
2. Sprinkle with cheese. Serve with sour cream, avocado and tomato. Yield: 4 servings.
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