calories: 756
Ingredients:
1.5 lbs of thin boneless chicken breast
One 16 ounce jar of mild Muchacha Salsa
1/4 teaspoon of ground black pepper
1/4 teaspoon of table salt
Three cups of Goya brand medium grain white rice (rinse)
Three cups of water
1/2 cup of extra virgin olive oil or canola oil
1 teaspoon of table salt
Garnish: Cilantro
Instructions: Prepare rice: Place 3 cups of white rice in a large bowl and rinse thoroughly until water rinses through clear. Pour 3 cups of cold water into a cooking pot and bring to a low boil. Place rinsed rice in the pot, adding the salt and oil. Stir the rice occasionally and bring to a rolling boil. Boil the water until most of it has evaporated to the point that the top of rice is barely bubbling. Lower the heat to a low setting, stir once, and then place a lid on the pot. Cook the rice slowly for 30 minutes, stirring it at least once after about the first 15 minutes. After 30 minutes, remove the rice from the stove top and set aside.
Prepare chicken: Prepare the chicken while the rice is cooking. Sprinkle the chicken breast with salt and pepper. Place the chicken on a greased skillet or grill and cook at a medium heat setting. Cook each side of the chicken for about two minutes. Add 16 ounces of Muchacha Salsa and cook for 6 minutes or until chicken is thoroughly cooked.
Plate: Place cooked rice on a platter and add the chicken with salsa mixture on top. Garnish with fresh cilantro. Serve warm and enjoy!