1 1/4 pounds skinless, boneless chicken breast halves
1 3/4 cups chicken broth
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green pepper
1 can (10 3/4 oz.) nacho cheese soup, undiluted
1/2 cup picante sauce or salsa
1/4 cup sliced ripe olives
1/4 cup (half a small can) chopped green chilies
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
2 Tbsp. sour cream
Extra chopped sweet peppers
Tortilla Chips for dipping
In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.
Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.
Serve warm with tortilla chips.