Prep 5 mins
Cook 20 mins
My Husband and I were hungry one Sunday evening and I did NOT want to go to the store, so I went hunting through the kitchen and came up with this. It is VERY versatile. I've made this with Shrimp and scallops. I've even made this with Zuchini as a side dish. And as far as which salsa, you get to pick what kind or how hot.
- make the rice.
- While making the rice, dump the entire jar of salsa into a large pan.
- Bring to a simmer over med heat.
- Add chicken and cover.
- Cook for 20 minutes or until chicken is done.
- serve over rice.
I don't eat chicken, so I make it with shrimp. I cook the shrimp in a little bit of olive oil, then add the salsa, careful not to overcook the shrimp. If you want to add an onion to this, then cook that first in a little bit of olive oil, then add the shrimp. I am picky about which salsa to use--I recommend Newman's Own Mild--if someone wishes, she or he can kick it up a notch by using a little green tabasco on her or his portion. This is a fast and easy crowd pleaser.