I first tried this recipe on a summer evening. Something about summer and salsa just seems to go together. And, of course, cheese goes with salsa.
It was an immediate hit with the family. I mean, really, who can resist rice with a cup and half of cheese melted in it?
boneless chicken breast, cut into small cubes or strips
salt and pepper
hot sauce (i like the green hot sauce)
cooked white rice
1 1/2 c
shredded mexican blend cheese
How To Make salsa chicken with cheesy rice
Cook rice according to package directions. Mix in 1 1/2 cups of shredded mexican blend cheese while hot.
In a non-stick skillet, put in the cut up chicken and sprinkle generously with Goya Adobo seasoning. Add salt and pepper to taste.
On med-high heat, cook the chicken for approximately 5 minutes until it just starts to brown (no more than a slight golden color).
Add in taco sauce and salsa. Turn down to med-low heat and simmer for 10-15 minutes to make sure chicken is cooked through.
Add hot sauce to taste.
Server over rice.
As an added extra you can mix in a dollop of sour cream and serve with tortilla chips and some extra salsa.
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