Prep: 5 Mins Cook: 20 Mins

In many Mexican households, rice flavored with broth, tomatoes and chiles constitutes a full meal. This dish, featuring flavorful rice and chicken with Ortega Garden Style Salsa, is a speedy version of the classic. Enjoy with a mixed green salad.

Quick Salsa Chicken and Rice

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cubed
  • 1 teaspoon garlic powder
  • 2 cups instant white or brown rice
  • 1 (16-oz) jar ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 1/4 cup water
  • 2 chopped green onions (green parts only)

Directions

HEAT oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink.

ADD rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.