Ingredients:
1 cup uncooked long-grain white rice
2 cups water
1 tablespoon oil
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup old el paso thick ‘n chunky salsa
1/4 cup orange marmalade
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1/4-1/2 teaspoon allspice
1/4 cup chopped fresh cilantro
fresh lime wedges, if desired
fresh orange wedges, if desired
Directions:
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
Add to chicken; mix well.
Bring to a boil.
Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally.
Stir in cilantro.
Serve over hot cooked rice.
Garnish with lime and orange wedges.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.