Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Southwest Chicken Skillet




Source of Recipe


Internet


List of Ingredients




12 ounces of boneless, skinless chicken breast halves
1 tablespoon of cooking oil
1 - 15 ounce jar of salsa
3/4 cup of chicken broth
1/2 cup of chopped green sweet pepper
1/4 cup of sliced pitted ripe olives (optional)
1 cup of quick cooking rice
1/2 cup of shredded cheddar of Monterey Jack cheese ( 2 ounces)
green sweet pepper strips (optional)

Rinse the chicken, pat dry with paper towels. Cut the chicken into 1 inch strips. In a large skillet cook and stir the chicken in hot oil over medium heat for 2 to 3 minutes or until tender and no longer pink. Stir in the salsa, chicken broth, chopped green pepper and if desired olives. Bring to boiling. Stir in the rice. Remove from the heat. Sprinkle with cheese. Cover and let it stand for about 5 minutes or until the rice is tender. If desired, garnish with green pepper strips. Makes 4 servings



Recipe