Nutrition per serving may change if servings are adjusted.
¾ cup quick-cooking rice
Nonstick cooking spray
1 medium red and/or yellow sweet pepper, cut into bite-size pieces
½ of a small onion, cut into thin wedges
6 ounces cooked chicken, cut into bite-size strips
1 cup purchased salsa
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cumin
Fresh herb sprigs (optional)
Cook rice according to package directions; keep warm.
Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper and onion to hot skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add chicken, salsa, cocoa powder and cumin to skillet. Heat through, stirring gently. Serve chicken with hot cooked rice. If desired, garnish with fresh herb sprigs.