Tuesday, October 12, 2010

Mexican Chicken Mushroom & Rice with Picante Sauce

One of those quick meals that has everything in one dish and has all the flavors of a good cacciatore style but with a mexican flair for sauce. Serve with warm tortilla chips,  and a nice glass of Sangria, to make your meal  complete.


The sauce is nice and thick and sticks to the rice and full of flavor.  One of the rewards for being a Foodbuzz featured publisher is being a taste tester.  We get the awesome opportunity to taste new products and review them.  Perfect for our family as we love Mexican style foods!



                                                       A delicious sauce full of flavor!





Here a great recipe!


1 16 oz can of mushrooms sliced or fresh mushrooms sliced
3 green bell peppers cleaned and sliced
1 clove minced garlic
2 cups of long grain white rice cooked
4 boneless chicken breasts cut into strips
1 jar of  medium heat  Picante Sauce
1 16 oz can tomato sauce
olive oil
1 teaspoon garlic powder
1/2 cup Burgundy wine
1/2 teaspoon black pepper, salt, oregano and parsley
optional  shredded cheddar cheese and black olives
In a large fry pan, saute Chicken in olive oil, garlic, mushrooms and peppers for 4 to 5 minutes. Add sauces, spices, wine. Cook for 25 to 30 minutes till Chicken is cooked, if it gets too thick add more wine. Serve over cooked white rice. Optional:  Top with shredded cheese,  black olives and get creative by using a tortilla bowl filled what a meal!

+claudia lamascolo  Author
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