Santa Fe Chicken
(Taste of Home, Busy Family Cookbook p130)
1 large onion, chopped
1 Tbsp butter (or 1 Tbsp EVOO extra virgin olive oil)
1 1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice (brown rice)
1/8 tsp garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese (or mexican cheese blend)
chopped fresh cilantro, optional
In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. Remove from heat. Sprinkle with cheese; cover and let stand 5 minutes. Garnish with cilantro if desired. Serves 4. Total time less than 30 minutes.
I added a couple of substitutions in parenthesis to make this dish a little more figure friendly. This is a very versatile recipe. If you leave out the chicken this makes excellent mexican rice that you could serve as a side dish. Another variation would be cutting the chicken into smaller pieces and then serving this on tortillas with a dollop of sour cream. Yum! Corn is a good side dish to serve with this. The corn makes the salsa taste sweeter. The best thing about this recipe is I only had to dirty ONE skillet. Less dishes for me!!
If you're like me and want to try new dishes head on over to your local library and check out some cookbooks or look online. I have a few links on my homepage that have wonderful recipes. Give them a try.