Ingredients
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3 tablespoons cooking oil
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1 medium onion, medium diced
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2 garlic cloves, minced
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2 cups salsa, I use medium heat
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1 cup monterey jack cheese, shredded
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2 cups chicken stock
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2 cups cooked rice
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salt and pepper
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parsley or cilantro, for color
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1 teaspoon cumin
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1/4 teaspoon ground cayenne pepper
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1 lb boneless skinless chicken, cut into 1/2 inch strips
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1/2 lb button mushroom, quartered
Instructions
- in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
- season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
- add salsa and rice stir frequently while the chicken continues to cook.
- Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
- When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
- Top with some chopped cilantro or parsley for a pop of color.