Mexican Chicken And Rice - cooking recipe

Ingredients

chicken (whole), cut up with skin on or off
1 medium sliced onion
2 to 3 green bell peppers, sliced
5 c. cooked rice
1/2 c. chunky salsa
sour cream (for garnish on top or individual servings)

Preparation

Spray skillet with nonstick Pam or grease with 3 teaspoons of olive oil on medium to medium-high heat.
Slowly saute chicken with onion and pepper for 30 minutes, turning chicken once.
Drain off fat.
Add salsa.
Cover skillet and turn heat down to medium-low and simmer for 30 minutes.
Serve over cooked rice and garnish with sour cream.
Makes 5 servings.