1 to 1-1/2 cups prepared rice
2 tablespoons olive oil
1-pound skinless, boneless chicken breast strips
salt and fresh ground pepper, to taste
¼ teaspoon chili powder
¼ teaspoon garlic powder
1 red, yellow, or green bell pepper, seeded and cut into thin strips
1 small yellow onion, sliced
¼ cup ranch salad dressing
½ cup salsa
½ cup shredded cheddar cheese (I like to use white cheddar)
1 tablespoon fresh lime juice
cilantro or parsley for garnish
6-inch whole wheat tortillas, optional
sour cream, optional
Cook rice and set aside. In a large skillet, heat olive oil. Season chicken strips with salt, pepper, chili powder and garlic powder. Add to skillet and cook 1 minute per side. Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender. Add rice and salsa to skillet and cook, stirring frequently, just until heated through. Remove from heat and add ranch dressing; stir until well combined. (You can use less or more Ranch) Stir in lime juice. Top with cilantro or parsley and cheese. Serve as is or divide mixture between tortillas and top with sour cream.
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