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CHICKEN AND RICE

Shelly's
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Category: Casseroles - Chicken and Turkey
    Prep Time:       Cook Time:       Total Time:  

4 slices of bacon
1 1/2 lbs chicken parts
1 cup chopped onion
1 cup chopped green bell pepper
2 large clove garlic, finely chopped
2 cups long-grain white rice
2 1/2 cups thick & chunky salsa
1 (14.5 oz) can chicken broth
1 (8 oz) can tomato sauce
1 tsp salt
1/2 tsp ground cumin

Cook bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tbsp drippings from saucepan.

Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.


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