Picante Chicken and Rice
- 1 Tbsp. olive oil
- 3/4 cup chopped onion
- 2 garlic cloves, pressed
- 1 can chicken broth
- 1 cup mild picante sauce
- 6 boneless, skinless chicken breast halves
- salt and pepper
- 1 cup long-grain white rice, uncooked
- 1 medium tomato, chopped
- 1/2 cup shredded Monterey Jack cheese
In large skillet, heat oil over medium high heat. Add onion and garlic; cook and stir until onion is tender. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet. Arrange chicken over rice. Cover tightly; reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed and chicken is no longer pink in the center. Top with tomato and cheese before serving.
By Robin from Washington, IA
April 23, 20070 found this helpful
What is "milk picante sauce"? I want to try this recipe - sounds good. Thanks.
Editor's Note: That should read "mild" picante sauce. We changed it in the recipe. Thanks for catching that.
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