Ingredients:
1 lb boneless skinless chicken, cut into 1/2 inch strips
3 tablespoons cooking oil
1/2 lb button mushrooms, quartered
1 medium onions, medium diced
2 garlic cloves, minced
2 cups salsa, I use medium heat
1 cup monterey jack cheese, shredded
2 cups chicken stock
2 cups cooked rice
salt and pepper
parsley or cilantro, for color
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper (optional)
Directions:
in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
add salsa and rice stir frequently while the chicken continues to cook.
Add chicken broth a little bit at a time, like you’re making risotto(you probably won’t need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
Top with some chopped cilantro or parsley for a pop of color.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.