Thursday, July 26, 2012

Salsa Chicken With Chipotle Fried Rice

I was in the mood for something spicy and easy tonight. So chicken and rice it is!

Salsa Chicken and Chipotle Fried Rice
Serves 4

For Chicken:
1 package chicken tenderloins
2 Tbsp Chipotle Olive Oil (or Jalapeno)
1/2 of a 16oz. jar of salsa, whatever heat level you prefer
Black Pepper to taste

Stream the Chipotle or Jalapeno oil into your pan. Season the chicken with pepper and saute about 4 minutes on each side, until lightly browned.

Add the salsa and reduce the heat to low. Cover and let simmer no more than 5 minutes.

For Rice:
1 medium diced tomato
1/2 medium onion, diced
4 cups cooked white rice, cooled

Saute onion in 1Tbsp oil over medium heat until they have a little color. About  2-4 minutes. 

Add the rice and the remaining 3Tbsp oil. Toss to coat and leave alone for one or two minutes. You want to let the rice get some color too. Scrape the rice around. Keep doing this until most of the rice has some nice color. Add the tomato and keep stirring for another minute.

Serve with additional salsa on top and sprinkle with Jalapeno Sea Salt.

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