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Published by Nazeer

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Published by: Nazeer on Jun 28, 2013
Copyright:Attribution Non-commercial


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Main Dish, Poultry
Yield: 4 Servings
2 c cooked white rice, held warm
1 T 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 c 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.
Comments: Make this salsa chicken dinner in under 30 minutes. All you
need to add is a steamed or fresh vegetable to enjoy on the side.

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