Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips2 tablespoons butter1-3/4 cups salsa1 envelope (5.4 ounces) Mexican-style rice and pasta mix1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons lime juice1/2 cup shredded cheddar cheese1 cup sour cream1 medium ripe avocado, peeled and cubed1 medium tomato, chopped
Preparation
In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender.
Sprinkle with cheese. Serve with sour cream, avocado and tomato.
