Santa Fe Chicken with Rice
(Bailey County)


1 1/2 cups chopped onion
1 1/2 teaspoons minced garlic
12 ounces chicken broth
1 cup thick and chunky salsa
1 cup uncooked, long grain rice
12 skinless, boneless chicken breast strips
3 cups chopped bell peppers
2 cups chopped tomatoes
2/3 cup shredded low-fat cheddar cheese

Spray a large skillet (or an electric skillet) with a non-stick cooking spray. Saute onion and garlic in skillet. Add chicken broth and salsa. Bring to a boil (212 degrees). Stir in rice. Arrange chicken over rice. Cover tightly and simmer (104 to 185 degrees) 30 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed (takes about 5 minutes). Sprinkle with bell peppers, tomatoes, and cheese. Serve hot.

Yield: 6 servings.

Variations:
* Turkey breast strips in exchange for chicken breast strips
* Colby Jack cheese in exchange for cheddar cheese
* Wild rice in exchange for white rice.

4H Recipe Index