Salsa Chicken with Cheesy Rice
By
Susan Parent
@Sujabridge
1
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?
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?
Ingredients
-
1 lbboneless chicken breast, cut into small cubes or strips
-
·goya adobo
-
·salt and pepper
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1/2 ctaco sauce
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1/2 can(s)salsa, chunky
-
·hot sauce (i like the green hot sauce)
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4 ccooked white rice
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1 1/2 cshredded 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.
