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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 12 minutes. Prepare 3 cups cooked rice using 1 extra-large bag of boil-in-bag long-grain rice. Start the rice, and let it cook while you prepare the chicken mixture. Ingredients:
1 tablespoon chili powder |
1 tablespoon sugar |
2 tablespoons salt-free mexican seasoning |
1 cup salsa |
1 (14.5-ounce) can stewed tomatoes, coarsely chopped |
cooking spray |
1 pound chicken breast tenders |
1/2 (16-ounce) package frozen pepper stir-fry (about 2 1/2 cups) |
1 cup frozen chopped onion |
3 cups hot cooked long-grain rice |
Directions:
1. Combine first 3 ingredients in a small bowl. Combine salsa and tomatoes.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and sprinkle evenly with chili powder mixture. Top with pepper stir-fry and onion. Pour salsa mixture evenly over top. Bring to a boil; cover and reduce heat. Simmer 10 minutes or until chicken is done. Serve over cooked rice.
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