CHICKEN FIESTA CASSEROLE *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 1 tablespoon canola oil 6 chicken breast halves, cubed 1/2 cup chopped green pepper 1/2 cup chopped onion 3 cups chunky salsa 1 cup chicken broth 1 1/2 cup quick cooking rice 1 cup shredded Monterey Jack cheese DIRECTIONS: Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion and saute until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. Yield: 6 servings Categories: Main Dishes, Chicken, Holiday, Mexican http://www.thedailyrecipe.com *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* MARZEE'S CORNER *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Here's a bonus recipe today for Melon Pepper Salsa (you may never go back to the jarred stuff after this) INGREDIENTS: 1 red bell pepper, seeded and diced medium 1 green bell pepper, seeded and diced medium 1 yellow bell pepper, seeded and diced medium 1 cup cantaloupe, diced medium 1/3 cup fresh cilantro, finely minced 1/3 cup fresh parsley, finely minced DIRECTIONS: In a medium bowl place all of the ingredients and toss them together. Cover the bowl and refrigerate the salsa for 1 hour before serving it. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
