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
• Garnish
• Fresh lime wedges, if desired
• Fresh orange wedges, if desired

Directions

1. Cook rice in water as directed on package.

2. 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.

3. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.

4. 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.

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