For this dish you’ll need: 4 frozen boneless chicken breasts, 1 box of Mexican rice, 1 tablespoon of olive oil, 2 1/4 cups water, 1/2 cup red bell pepper, 1/2 cup frozen peas – thawed, 1/3 cup of stuffed Spanish olives – cut into halves.
Run chicken breasts under cool water to rinse off ice crystals. Hold under water for about 1 to 2 minutes.
In a large skillet pan, heat 1 tablespoon of olive oil up. Add in the chicken breasts and cook over medium high heat for 10 to 15 minutes, or until chicken is a light brown color.
Add in the water, rice and seasoning packet, 1/2 cup chopped red bell pepper, 1/2 cup frozen peas and the sliced Spanish olives. Bring all ingredients to a boil. Cover the pan and reduce the heat to simmer. Simmer the chicken and rice for 10 minutes, or until chicken juices run clear. Remove pan from heat.
Let the dish sit in the pan for about five minutes with the cover on, until the liquid is absorbed. Serve with corn or mixed vegetables.
Makes 4 servings.
Bonus Recipe: Zucchini with Salsa
To make this dish you’ll need: 4 medium zucchini – sliced, chopped onion, 4 cloves garlic – minced, dried oregano, a jar of salsa and shredded mozzarella cheese.
Take a large nonstick skillet and coat with nonstick cooking spray and heat over medium heat until nice and hot.
Add in the sliced zucchini and cook, stirring constantly, for 5 minutes. Add in 1/3 cup of chopped onion, the minced garlic and 1/4 teaspoon dried oregano. Cook for another 5 minutes or until the zucchini and onion are lightly browned.
Stir in 1/2 cup of salsa. Bring mixture to a boil and then reduce heat to low. Simmer for an additional 5 minutes or until the zucchini is tender-crisp. Sprinkle 1/4 cup of mozzarella cheese over zucchini and cook for 1 or 2 minutes or until the cheese is melted. Serve hot.
Makes 4 servings.