Cook rice as directed on the package--so that it waivers 3 cups--and chill until cool. In a medium skillet, heat olive oil over medium heat. Add chopped jalapeno and saute for approx 30 seconds. Chop the cilantro (as much or as little as you like, it depends on your taste). Add the chilled rice, cilantro, and a dash of salt to the skillet. Give the mixture a good stir, allowing the rice to warm through. Add 1-2 tbsp of lime juice to the skillet. Continue to cook for a few minutes.
Cayenne Corn:
Cook a frozen steamer bag of corn in the microwave. Season with salt and cayenne pepper.
Salsa Cheese Chicken:
In a large skillet, heat enough oil (over medium heat) to coat the bottom. Cover the chicken breasts with salt, pepper, garlic powder, and cumin. Brown on both sides of the chicken until is it fully cooked--approx 15 minutes. Put the chicken in a glass pan with the remains of the skillet. Take 1 cup of salsa and cover the tops of the chicken breasts. Bake at 375 degrees for 10 minutes. Add shredded cheddar cheese to the tops of the chicken and bake for another 5 minutes (or until the cheese is melted). Serve with a dollop of sour cream (or greek yogurt if you are looking to go healthier).
Enjoy!
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