Bright, juicy, spicy and sweet at the same time the Mexican skillet. Adding chicken makes it even and satisfying. Even if You are not very hungry, anyway, and will be drawn to this dish! Soon will come the harvest time, and You will have everything you need nearby, at Your favorite country. Help yourself to health!!!
|Cooking time 30 minutes||Number of servings 3|
The products that we need.
Cook rice as directed on package. I use beautiful crisp rice "amber" company "Mistral".
Meanwhile, slice chicken in small strips.
Slice both kinds of peppers. Red hot rings, seeds not removed, so it will be more fragrant and will give a sharper taste to the dish. Bell pepper cut into strips, not small.
Onions sliced along segments, not small.
Tomatoes cut into cubes.
In a pan heat the oil and fry until light Golden brown chicken pieces, this must be done very quickly, not to overdry meat.
To the chicken add the onion, fry until transparent onion, just a few minutes.
Add the peppers, stir and fry a little. Our task is not to prevratiti vegetables to mush, they should be slightly crunchy.
At this stage, add salt, add spices, mix well.
Add tomato, fry a little.
For vegetables and chicken add the tomato sauce or ketchup. Mix well. Try on salt, sugar, spices. If You just have tomato sauce and not enough acid, add a few drops of lemon juice or vinegar. Then, all the ingredients are "friends" just a minute. Off.
Boiled rice is poured into a bowl, add the corn and herbs. You can serve the dish.
In a pan with meat and vegetables, put the rice with corn.