- 1 cups cooked white rice, kept warm
- tablespoon vegetable oil
- 1/2 Kg boneless COOP ISLAMI skinless chicken breast halves, cut into strips
- 1 medium onion, chopped
- 1 small red bell pepper, sliced
- 1 ready made salsa
- 1/2 cup shredded Mexican-blend cheese, divided
- 1 container (8 oz.) sour cream (optional)
- 1/4 cup chopped fresh cilantro (optional)
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How to cook
HEAT oil in large skillet over medium-high heat.
Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink.
Stir in salsa; bring to a boil.
Remove from heat; sprinkle with cheese.
Cover; let stand for 5 minutes or until cheese is melted.
Garnish suggestions: sour cream, chopped fresh cilantro
SERVE over rice.
Garnish as desired.
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