If you like spicy, then this recipe will definitely satisfy that craving with South-of-the-Border flair to spare! Featuring two kinds of peppers, onion, garlic and Tyson® Crispy Chicken Strips, served over a bed of rice and garnished with olives and cilantro....this is one you are sure to add to your recipe favorites!
- 1 Pound Tyson Crispy Chicken Strips
- ½ Teaspoon ancho chili powder, optional
- 2 Tablespoons canola oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 Cubanelle peppers, chopped
- 3 cloves garlic, finely minced
- kosher salt, to taste
- 1½ Cup rice, uncooked
- 14½ Ounces low sodium chicken broth
- ¾ Cup water
- ½ Cup pimento-stuffed olives, sliced
- ½ Cup cilantro, chopped
Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.
While chicken is cooking, heat oil in a large sauce pan over medium-high heat. Add onion, peppers, garlic and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add uncooked rice and stir until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.