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2 cups cooked white rice, held warm
1 Tbs vegetable oil
1 lb boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16-oz.) jar Ortega® Salsa Prima Homestyle Mild
1/2 cup 4 cheese Mexican blend, divided
Garnish suggestions
sour cream
chopped fresh cilantro
Heat oil in large skillet over medium-high heat. Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
Serve over rice. Garnish as desired.
Servings: 4
Preparation time: 12 minutes
Cooking time: 10 minutes
1 Tbs vegetable oil
1 lb boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16-oz.) jar Ortega® Salsa Prima Homestyle Mild
1/2 cup 4 cheese Mexican blend, divided
Garnish suggestions
sour cream
chopped fresh cilantro
Heat oil in large skillet over medium-high heat. Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
Serve over rice. Garnish as desired.
Servings: 4
Preparation time: 12 minutes
Cooking time: 10 minutes