Categories: chicken

Ingredients

• 3/4 cup quick-cooking white or brown rice
• 1 tsp. cooking oil
• 3/4 cup red and/or yellow sweet pepper, cut into bite-size pieces
• 1/2 of a small onion, cut into thin wedges
• 6 oz. pulled deli-roasted chicken meat
• 1 cup bottled salsa
• 1 Tbsp. unsweetened cocoa powder
• 1/2 tsp. ground cumin
• Snipped fresh cilantro (optional)
• Fresh oregano leaves (optional)

Directions

1. Cook rice according to package directions; keep warm. meanwhile, heat oil in a large nonstick skillet over medium heat. Cook and stir peppers and onion in hot oil for 3 to 5 minutes or until crisp-tender. Add cooked chicken, salsa, cocoa powder, and cumin to skillet. Heat through, stirring gently.
2. For each serving, spoon half of the cooked rice into a small measuring cup or ramekin, pressing rice with the back of a spoon to lightly pack. Invert cup onto a dinner plate and unmold rice. Spoon chicken mixture around rice. If desired, sprinkle snipped fresh cilantro and oregano leaves.

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