Tuesday, January 5, 2010

Quick Bites: Salsa Chicken and Mexican Rice

I have decided to dedicate my upcoming posts to the busy individual.  Anyone with a busy schedule should be able to appreciate these short cut meals.  Here's one to satisfy your craving for Mexican food without getting takeout and it only takes 20 minutes to make. The recipe is a combination of ready made items (salsa, quick rice) and items that require preparation(grilled chicken). Regarding the grilled chicken, you can purchase the chicken already grilled and portioned at the grocery story.  This will also help cut the time involved in making the entire dish.  You can also add a side of beans, green salad or tortilla chips to complete the meal.

Chicken Salsa with Mexican Rice (Serves 2 - multiply as needed)

2 8-10 oz skinless,boneless chicken cutlets
1/2 cup of salsa ( I used Jack's Special Medium Salsa)
1 bag of El Paso microwaveable Mexican Rice ( done in 60 seconds and comparable to restaurant style)

Thin out chicken breasts with a tenderizing mallet. Cook in heated grill pan, turning every 2-3 minutes. Cook instant rice in microwave; remove and vent to cool. Heat salsa in microwave for about 45 seconds or warm in small sauce pan. When chicken is done, top each breast evenly with salsa. Place on top of rice and enjoy!

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