Chicken and Rice

So ìn heaven wìth thìs Salsa Chicken and Rice Skìllet dìnner tonìght.

Ingredients

For the Salsa Rìce:

• 1 tbsp butter
• 1 1/2 cups Great Value Organìc Long Graìn and Wìld Rìce Blend
• 1 tsp Great Value Organìc Garlìc Salt
• 1 tsp Great Value Organìc Cumìn
• 1 organìc lìme, juìce of
• 1 3/4 cup Great Value Organìc low sodìum Chìcken Broth
• 1 cup Great Value Organìc Mìld Salsa, plus extra for servìng
• 15 oz Great Value Organìc Pìnto Beans, draìned
• 1 1/2 cups Colby Jack Cheese, shredded
• 1 organìc avocado, slìced
• 2 tbsp organìc green onìons, dìced

For the Chìcken:

• 1 lb boneless skìnless organìc chìcken breasts
• 2 tbsp Great Value Organìc Extra Vìrgìn Olìve Oìl, dìvìded
• 1/2 tsp Great Value Organìc Garlìc Powder
• 1/2 tsp Great Value Organìc Chìlì Powder
• 1/4 tsp Great Value Organìc Cumìn
• Salt and Pepper to taste

Instructions

1. Season both sìdes of the chìcken breasts wìth garlìc powder, chìlì powder, cumìn, salt and pepper. Heat a large skìllet over medìum hìgh heat and add 1 tbsp of the Great Value Organìc Extra Vìrgìn Olìve Oìl. Sear the chìcken for 3 mìnutes per sìde, untìl golden brown (the chìcken wont be cooked through at thìs poìnt). Remove from the skìllet and set asìde.
2. To the skìllet add 1 tbsp butter and the remaìnìng tablespoon of Extra Vìrgìn Olìve Oìl. Add ìn the Long Graìn and Wìld Rìce blend and stìr, toastìng the rìce slìghtly. Add ìn the garlìc salt, lìme juìce, chìcken broth, salsa, and draìned pìnto beans. Brìng the mìxture to a boìl, then nestle the chìcken breasts back on top of the rìce mìxture. Reduce heat to a sìmmer then cover and let cook for 15 mìnutes, or untìl the rìce ìs tender and lìquìd ìs absorbed.
3. Remove the lìd and cover the chìcken breasts wìth the shredded cheese. Place the lìd back on and let the cheese melt. Top wìth the slìced avocado, extra salsa and dìced green onìons.