Caribbean Salsa Chicken

  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 4

Ingredients

1
cup uncooked regular long-grain white rice
2 cups water
1
tablespoon oil
4
boneless skinless chicken breast halves, cut into bite-sized pieces
1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup orange marmalade
1
tablespoon brown sugar
2
tablespoons fresh lime juice
1/4
to 1/2 teaspoon allspice
1/4
cup chopped fresh cilantro

Garnish

Fresh lime wedges, if desired
Fresh orange wedges, if desired

Steps

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  • 1
    Cook rice in water as directed on package.
  • 2
    Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
  • 3
    In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
  • 4
    Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
420
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
520mg
22%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
4%
Sugars
17g
Protein
30g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 1 Fruit; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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