Southwest Chicken Skillet

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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory

1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional

Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.


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Southwest Chicken Skillet

Click here for a larger picture of Southwest Chicken Skillet
4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory

1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional

Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.


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Southwest Salsa

16 Servings
Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican

4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste

1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.


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Southwest Chicken Stew

A hearty chicken and vegetable stew. Serve with green pepper, cheddar cheese and tortilla chips.

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