Salsa Chicken with Rice
An easy weeknight meal made in minutes.
4 skinless chicken legs
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
2 tsp vegetable oil
1 cup brown rice
1 tbspTaco Seasoning
1 cup water
1 cupNourish Broth, prepared
1 cupPoco Picante Salsa, prepared, optional
- Season chicken with Sea Salt and Pepper. Heat a frying pan to medium-high. Add oil and brown chicken on both sides.
- Add rice and Taco Seasoning. Stir often and lightly toast rice for 2–3 minutes. Add water and Nourish Bouillon, stir and bring to a gentle boil.
- Reduce heat to medium-low, cover and simmer for 30–40 minutes, or until rice is tender and chicken is fully cooked. Spoon rice onto plates and place chicken on top. Dish up with spoonfuls of prepared Salsa, if desired.
Per serving: Calories 270, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 560 mg, Carbohydrate 22 g (Fibre 4 g, Sugars 4 g), Protein 31 g.
Garnish with crumbled tortilla chips.