Latin Chicken Rice Pot W.Salsa & Avocado Cream (Rachael Ray) - cooking recipe

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 lb boneless skinless chicken breast, cut into bite size pieces
2 cups white rice
3 cups chicken stock
1 teaspoon poultry seasoning
1 tablespoon sazon goya or 1 tablespoon fajita seasoning mix
1 cup tomato sauce
Olive and Pepper Salsa
1 cup Spanish olives with pimento, drained and chopped
2 tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white onion, chopped
3 drops hot sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lime, juice of
salt
Avocado and Garlic Sour Cream
2 ripe avocados, pitted and spoon flesh from skins
1/2 lime, juice of
1 garlic clove
1 cup sour cream
salt

Preparation

Preheat a medium pot over medium heat, add olive oil and butter.
When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
Add chicken stock, poultry seasoning, Sazon or fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.