Picante Chicken and Rice
Ingredients
- 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
Directions
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
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By
04/23/2007
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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04/23/2007
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