For this dish should be: 4 frozen boneless chicken breasts, 1 box of Mexican rice, 1 tablespoon of olive oil, 2 1/4 cups of water, red pepper 1/2 cup, 1/2 cup peas – thawed 1/3 cup of olives stuffed Spanish – frozen cut into two halves.
Run the breasts of chicken in cold water for rinsing in ice crystals. Keep under the water for 1 to 2 minutes.
In a skillet large skillet, heat 1 tablespoon of olive oil. Add in the breasts of chicken and cook on a fire of 10 to 15 minutes, or until the chicken is light brown.
Add in water, rice and condiment packets, chopped 1/2 cup red pepper, peas 1/2 cup frozen and sliced Spanish olives. Put all the ingredients to a boil. Cover the pan and reduce heat to simmer. Boil the chicken and rice for 10 minutes, or until clear chicken juices. Remove the pan from heat.
Let the dish to sit in the pan for about five minutes with the lid, until the liquid is absorbed. Serve with corn or mixed vegetables.
Makes 4 servings.
Bonus recipe: Zucchini with sauce
To make this dish should: dry medium 4 – onion sliced Zucchini, chopped 4 cloves of garlic – minced oregano, a jar of salsa and grated mozzarella cheese.
Take a large Nonstick Skillet and coat of arms with spray nonstick cooking and heat over medium until hot and pleasant heat.
Add the zucchini slices and Cook, stirring constantly, for 5 minutes. Add 1/3 cup onion, chopped garlic and oregano 1/4 teaspoon dried. Cook for another 5 minutes or until the squash and onions are slightly Golden.
Stir in 1/2 cup of sauce. Bring the mixture to a boil and then reduce heat to low. Simmer for an additional 5 minutes or until the zucchini offer crisp. Sprinkle 1/4 cup of mozzarella cheese on Zucchini and cook for 1 or 2 minutes or until cheese melts. Serve hot.
Makes 4 servings.