Salsa Chicken with Rice

45 - 50 min

4 servings

An easy weeknight meal made in minutes.

Ingredients

  • 4 skinless chicken legs
  • Sea Salt - Grinder, to taste
  • Black Pepper - Grinder, to taste
  • 2 tsp vegetable oil
  • 1 cup brown rice
  • 1 tbsp Taco Seasoning
  • 1 cup water
  • 1 cup Nourish Broth, prepared
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 1 cup Poco Picante Salsa, prepared, optional
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional

Preparation

  • Season chicken with Sea Salt and Pepper. Heat a frying pan to medium-high. Add oil and brown chicken on both sides.
  • Add rice and Taco Seasoning. Stir often and lightly toast rice for 2–3 minutes. Add water and Nourish Bouillon, stir and bring to a gentle boil.
  • Reduce heat to medium-low, cover and simmer for 30–40 minutes, or until rice is tender and chicken is fully cooked. Spoon rice onto plates and place chicken on top. Dish up with spoonfuls of prepared Salsa, if desired.

Nutritional Information

Per serving: Calories 270, Fat 7 g (Saturated 1.5 g, 0 0 g), Cholesterol 75 mg, Sodium 560 mg, Carbohydrate 22 g (Fiber 4 g, Sugars 4 g), Protein 31 g.

Tips

Garnish with crumbled tortilla chips.

Tips

Garnish with crumbled tortilla chips.