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3/4 cup uncooked Riceland Extra Long Grain Rice
1 can (14.5 oz.) chicken broth
1 Tbsp. dry taco seasoning mix
1 medium green bell pepper, cut into thin strips
1 medium red or yellow bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 jar (16 oz.) chunky salsa
2 cans (5 oz. each) chunk chicken breast
Sour cream, shredded Cheddar cheese, sliced ripe olives, sliced green onions and/or guacamole
In medium saucepan, combine rice, chicken broth and taco seasoning mix; stir lightly. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes or until liquid is absorbed. Remove from heat; keep warm. Spray large nonstick skillet with nonstick cooking spray; heat for 1 minute over medium-high heat. Add bell pepper strips and onion wedges. Cook and stir about 5 minutes or until onions are just tender. Stir in salsa; heat 1 minute. Lightly stir chicken into vegetable mixture; heat through. Serve over rice mixture with sour cream, cheese, olives, green onions and/or guacamole. (From our "Rice Sensations" cookbook)
Serves 5
| Calories: | 244 |
| Total Fat: | 2g |
| Cholesterol: | 13mg |
| Sodium: | 1244mg |
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