There are two parts to this easy recipe: the hot rice dish and the cool vegetable salsa that is mixed in once the rice has cooked. The best part is this can all be cooked in one pot!
1 small to medium onion -- chopped
1 green bell pepper -- chopped
approximately 1/4 C of slice green olives
1 Tbsp of lemon juice
1 tsp of hot sauce
Chicken and Rice
1 1/2 C of rice
2 boneless skinless chicken breasts -- cut in bite size pieces
2 Tbsp of olive oil
1 Tbsp of butter
1 C of tomato sauce
2 C of water or stock
1 Tbsp of chili powder
Salt and Pepper
Chop up the vegetables for the salsa. Mix together with the olives, lemon juice and hot sauce. Set aside.
Heat the olive oil in a large pan with the butter. Add the chicken pieces and brown. Add the rice and stir together until coated with oil. Cook for a couple of minutes -- stirring frequently. Add the chili powder and cook for another 30 seconds or so. Add the tomato sauce and cook again for another minute. Add the water or stock. Stir and add some salt and pepper. Bring the mixture to a boil and then cover and drop it to a simmer. Cook for approximately 30 minutes or until the rice is tender. Once the rice is done, turn the heat off but leave the lid on for another five minutes. After 5 minutes, fluff with a fork and stir in the salsa.