|2 tbsp||(30 mL) Vegetable oil|
|2||Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts|
|1/2 cup||(125 mL) White rice|
|Salt and pepper|
|1/2 cup||Canned kidney beans, rinsed and drained|
|1/4 cup||(60 mL) Chopped fresh cilantro|
|1/4 cup||(60 mL) Ready prepared fresh salsa|
COOK chicken by heating vegetable oil over medium-high in a large non-stick skillet. Sear for 1-2 minutes per side. Reduce heat to medium-low and continue to cook covered for an additional 15-17 minutes, turning once during the cooking time or until the internal temperature reaches 165°F (74°C).
PREHEAT barbecue to medium-high. Lightly coat the grill with a non-stick cooking spray. Cook chicken for 1-2 minutes per side or until evenly char-grilled. Reduce temperature to medium-low and continue to cook turning occasionally for 8-10 minutes or until the internal temperature reaches 165°F (74°C).
RICE AND BEANS:
BOIL 2 cups salted water in a medium saucepan. Add rice, stir and reduce heat to low and simmer, covered for 15 minutes. Remove from heat and let stand for 3-5 minutes. Fluff the rice with a fork and stir in kidney beans, cilantro and fresh salsa. Season to taste and serve immediately with Santa Fe chicken breasts.
For a quick version use instant rice in place of white rice and follow package directions for cooking time.
Serve with tortillas, extra salsa and sour cream.
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