Ingredients
2
cups uncooked instant white rice, if desired
2 cups water, if desired
1
teaspoon coriander
1/4
teaspoon salt
1/4
teaspoon coarse ground black pepper
4
(4 to 6-oz.) boneless skinless chicken breast halves
1/4
cup Old El Paso™ Thick ’n Chunky Salsa
1
teaspoon cornstarch
1/2
teaspoon cumin
1
tablespoon oil
1
red bell pepper, cut into thin strips
1
(9-oz.) pkg. frozen sugar snap peas
3/4
cup orange juice
Preparation
Cook rice in water as directed on package. Cover to keep warm.
Meanwhile, in small bowl, combine coriander, salt and pepper; mix well. Rub mixture on all sides of chicken breast halves. Discard any remaining seasoning mixture. In another small bowl, combine salsa, cornstarch and cumin; mix well.
Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add bell pepper and sugar snap peas; cook and stir 4 minutes.
Reduce heat to medium-low. Add 2 tablespoons of the orange juice; cover and cook 6 minutes or until chicken is fork-tender and juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.
Add salsa mixture and remaining orange juice to skillet; mix well. Bring to a boil. Cook until slightly thickened, stirring occasionally.
Cut chicken crosswise into 1/2-inch slices. Arrange chicken on individual plates. Spoon vegetable mixture over chicken. Serve with rice.
