Great southwest flavours and only one dish to clean. Even your pickiest eaters are going to love this one.
|2 tbsp||(30 mL) Vegetable oil|
|2||Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breast|
|1 cup||(250 mL) Long grain white rice|
|2 tsp||(10 mL) Chili powder|
|2||Cloves garlic, minced|
|1/2 cup||(125 mL) Ready prepared salsa|
|1 3/4 cups||(425 mL) Chicken broth|
|1/4 cup||(60 mL) Grated cheddar cheese|
|1-2 tsp||(15-30 mL) Chopped fresh cilantro (optional)|
HEAT 1 tbsp of oil in a medium skillet over medium-high. Add chicken and cook for about 2 minutes per side or until browned. Remove from the pan and set aside.
HEAT the remaining oil in the same skillet. Add rice and cook, stirring for 1-2 minutes. Stir in chili powder and garlic. Cook for another minute. Add salsa and chicken broth. Stir well and add chicken back into the pan. Bring to a boil, reduce heat and simmer, covered for 18-20 minutes or until all of the liquid is absorbed and the chicken is cooked to an internal temperature of 165°F (74°C). Remove from the heat.
PREHEAT broiler to high. Sprinkle cheese over the chicken and broil for 2-3 minutes or until the cheese has melted and is bubbly. Garnish with fresh cilantro and serve.
Serve with a side salad.
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