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
Fresh lime wedges, if desired
Fresh orange wedges, if desired
Preparation
Cook rice in water as directed on package.
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.
In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
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.
