Spicy mole style chicken

4 Servings

Ingredients

Quantity Ingredient
1½ cup Quick cooking rice
12 ounces Boneless chicken strips
1 tablespoon Cooking oil
1 tablespoon Unsweetened cocoa powder
1 teaspoon Ground cumin
16 ounces Thick-chunky salsa
8 ounces Frozen peppers with onion
1 Tomato, cut into wedges

Directions

Cook rice as directed on package. Rinse chicken. Heat oil in skillet over medium heat. Cook chicken in oil for 2 to 3 minutes. Drain off fat. Sprinkle chicken with cocoa powder and cumin. Stir to combine.

Stir in salsa and peppers. Bring mixture to a boil. Cover, reduce heat, and Cook for 5 minutes. Serve with rice and wedges of tomato.

Makes 4 servings.

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