Easy Mexican Chicken and Rice

Name: Easy Mexican Chicken and Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips; 2 tablespoons butter; 1-3/4 cups salsa; 1 envelope (5.4 ounces) Mexican-style rice and pasta mix; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 tablespoons lime juice; 1/2 cup shredded cheddar cheese; 1 cup sour cream; 1 medium ripe avocado, peeled and cubed; 1 medium tomato, chopped

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. —Trisha Kruse, Eagle, Idaho

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons butter
1-3/4 cups salsa
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons lime juice
1/2 cup shredded cheddar cheese
1 cup sour cream
1 medium ripe avocado, peeled and cubed
1 medium tomato, chopped

Directions

1. In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender.
2. Sprinkle with cheese. Serve with sour cream, avocado and tomato.

Nutrition Facts

1 each: 617 calories, 32g fat (16g saturated fat), 133mg cholesterol, 1478mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 33g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.