Recipe 1268 - Chicken and Tomatoes
Recipe 1268 - Chicken and Tomatoes
(by Shirley McNevich)
2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)
Cut the chicken breasts into bite sized pieces--add canola oil to a
skillet. Add chicken pieces--salt and pepper chicken to your taste, and
then brown the chicken pieces over medium heat. Remove chicken
pieces from skillet--set aside. Put skillet back on burner--add rice and
chopped onion--cook and stir for 5 minutes. Add chicken broth,
chopped tomatoes, salsa, garlic powder and peas to the rice mixture--
stir and bring to a boil, then add chicken pieces. Turn heat to simmer,
add a lid and simmer the mixture for 25-30 minutes or until hot and
rice is fully cooked.
Continue to:
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- 1397 - Cheddar Cheese Potato Casserole
- 1350 - Chocolate Buttermilk Cake
- 1467 - Sour Cream Frosting
- 1292 - Rhubarb Sponge Pie
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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