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Quick rice pan salsa – chicken

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 400 g rice (any variety, cooking time 10 minutes)
  • 2 large red bell peppers
  • 2 large onions
  • 1 bottle of sauce (salsa sauce)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring a small pot of water to a boil, add the rice, cook until cooked through, and then drain. While the rice is cooking, cut the chicken breast fillets into bite-sized pieces and dice the onions and peppers. Heat the oil in a large frying pan (or wok). When it’s very hot, add the onions and chicken pieces. Turn them over frequently and cook the chicken pieces thoroughly over medium heat. Be careful not to burn the onions. Season with salt and pepper. When the meat is cooked, add the cooked rice and diced peppers. Add enough salsa sauce to coat everything while stirring. Tip: If you prefer the dish a little sweeter, add 4 tablespoons of honey at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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