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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
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  • 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

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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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