1 lb. boneless, skinless chicken breast halves, cubed
1 tsp. garlic powder
2 cups instant white or brown rice
1 (16 oz.) jar Ortega Salsa-Homestyle Recipe (Mild)
1 1/4 cups water
1 Chicken Bouillon cubes
2 chopped green onions (green parts only)
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| QUICK SALSA CHICKEN AND RICE | ||
| Yields 4 | ||
| 1 tbsp. vegetable oil 1 lb. boneless, skinless chicken breast halves, cubed 1 tsp. garlic powder 2 cups instant white or brown rice 1 (16 oz.) jar Ortega Salsa-Homestyle Recipe (Mild) 1 1/4 cups water 1 Chicken Bouillon cubes 2 chopped green onions (green parts only) |
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| Heat oil in stockpot. Add chicken and garlic powder, cook, stirring occasionally, until chicken is no longer pink. Add rice, salsa, water and bouillon; bring to a boil. Cover, reduce heat to low. Cook, stirring occasionally, for 10-12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions. | ||