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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (388g) Recipe makes 6 servings |
||
| Calories 365 | ||
| Calories from Fat 134 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 785mg | 32% | |
| Potassium 724mg | 20% | |
| Total Carbohydrate 29.7g | 9% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 5.4g | ||
| Protein 28.4g | 56% | |
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By: SuperSpike
Mar 14, 2006
This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.
SERVES 6
Ingredients
- 1 lb boneless skinless chicken, cut into 1/2 inch strips
- 3 tablespoons cooking oil
- 1/2 lb button mushroom, quartered
- 1 medium onion, medium diced
- 2 garlic cloves, minced
- 2 cups salsa, I use medium heat
- 1 cup monterey jack cheese, shredded
- 2 cups chicken stock
- 2 cups cooked rice
- salt and pepper
- parsley or cilantro, for color
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper (optional)
Directions
1
in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.2
season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.3
add salsa and rice stir frequently while the chicken continues to cook.4
Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).5
When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.6
Top with some chopped cilantro or parsley for a pop of color.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: lmaiorana
On May 7, 2009
This was super easy compared to making traditional Mexican Rice. You can really do anything to this recipe, which is great. The only complaint is that I felt the rice mixture got too mushy by adding the chicken stock in the end. I put in about a cup total just to dilute the spiciness of the salsa. I will definitely make this again when in a time crunch!
From: Bekah49036
On Apr 30, 2009
This was a great last minute meal I threw together after a long day at work. I loved how simple it was to prepare. I realized half way through, though that I was out of salsa so I subbed 2 cups of diced tomatoes and spiced it up with some shredded pepper jack cheese. Thanks for sharing.
From: cyaos
On Dec 2, 2007
I was apprehensive about trying this for some reason but it turned out quite good. I used a mild, thick chunky salsa from a local business and basmati rice. I only needed to add one cup of chicken stock. I did double the garlic and probably added about 1/2 teaspoon extra of cumin and cayenne. I would like to try this with brown rice next time and perhaps with some chopped green pepper. Thanks for posting!
From: Monca
On Oct 5, 2007
My husband loved it. I used short grain brown rice, and all of the stock, it took longer but the end results were great!!
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