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SALSA CHICKEN OVER RICE
Contributed by: Jessica Allen
1 TBS vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 cup bottled chunky salsa
2 cups cooked white or brown rice, kept warm
1â�„2 cup (2 ounces) shredded Mexican-blend cheese
Sour cream (optional)
Chopped cilantro (optional)
Heat oil in large, nonstick skillet over medium-high heat. Add chicken, onion, and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
Serve over rice. Garnish with sour cream and cilantro.
(This recipe was contributed as part of a "Cook of the Week" feature.)