Wednesday, May 5, 2010

Mexican Chicken and Rice Recipe

I know what you need to make for Cinco de Mayo!!! This one is a winner! It packs some great flavor and fresh avocados and tomatoes dress up any dish! Beautiful and delicious! (I did want to note that my rice wasn't cooked all the way through when I followed the directions, and were I to make it again, I would probably make the rice mix ahead and add it prepared.

Mexican Chicken and Rice Recipe (Simple and Delicious)
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

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.

Nutrition Facts: 1 serving equals 617 calories, 32 g fat (16 g saturated fat), 133 mg cholesterol, 1,478 mg sodium, 45 g carbohydrate, 5 g fiber, 33 g protein.
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