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Home -> Ethnic -> North & South America
Ingredients (view qty in metric system instead) 2 large boneless skinless chicken breast halves 3 cups water 2 tbsp. olive oil 1 small onion, peeled and finely chopped 1 1/2 cups long-grain rice 1 medium carrot, peeled and diced 2 tbsp. fresh lemon juice 1/2 cup finely chopped red bell pepper 1 cup frozen baby peas, thawed 1 tsp. salt 1/4 tsp. pepper 1/4 cup sour cream 1/4 cup spicy salsa Directions Place the chicken in a medium saucepan and add water. Heat to a boil. Reduce heat and simmer 10 minutes. Remove pan from heat and cover. Ler stand 10 minutes. Remove chicken from water and shred into bite-size pieces. Reserve chicken and water separately. Heat the oil in a medium saucepan. Add onion and cook 2 to 3 minutes until slightly softened. Increase heat to high and stir in carrots and rice. Cook 3 minutes, stirring constantly. Add reserved cooking water and lemon juice. Heat to a boil. Reduce heat to medium. Add reserved chicken and bell pepper. Cover and cook 8 minutes. Add peas. Cover and cook an additional 4 to 5 minutes until rice is tender and liquid is evaporated. Season with salt and pepper. Divide between 4 dishes and garnish with sour cream and salsa. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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