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  • 3/4 cup quick-cooking rice
  • Nonstick cooking spray
  • 1 medium red and/or yellow sweet pepper, cut into bite-size pieces
  • 1/2 of a small onion, cut into thin wedges
  • 6 ounces cooked chicken, cut into bite-size strips
  • 1 cup purchased salsa
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cumin
  • Fresh herb sprigs (optional)
Cook rice according to package directions; keep warm.
Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper and onion to hot skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add chicken, salsa, cocoa powder, and cumin to skillet. Heat through, stirring gently. Serve chicken with hot cooked rice. If desired, garnish with fresh herb sprigs. Makes 2 servings.

nutrition information

Per Serving: cal. (kcal) 354, Fat, total (g) 7, chol. (mg) 76, sat. fat (g) 2, carb. (g) 41, fiber (g) 3, pro. (g) 30, sodium (mg) 356, Vegetables () 2, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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