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Salsa Chicken over Rice

Salsa Chicken over Rice

Substitute shredded cheddar cheese for less zest.


  • 2 cups cooked white rice, kept warm
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into strips
  • 1 medium onion, chopped
  • 1 small red bell pepper, sliced
  • 1 cup bottled chunky salsa
  • 1/2 cup (2 ounces) shredded Mexican-blend cheese
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)


  1. Heat oil in large, nonstick 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.
  2. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
  3. Serve over rice. Garnish with sour cream and cilantro.

Preparation Time: 20 mins
Cooking Time: 10 mins
Cooling Time: 5 mins standing
Servings: 4

Nutritional information: Calories: 354 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 4 g Cholesterol: 78 mg Sodium: 644 mg Carbohydrates: 33 g Dietary Fiber: 1 g Sugars: 4 g Protein: 32 g

Recipe and photo credit: Nestlé® and


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