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Mexican Chicken Mushroom & Rice with Pace Picante Sauce


By What's Cookin' Italian Style Cuisine (Visit website)



One of those quick meals that has everything in one dish and has all the flavors of a good cacciatore style but with a mexican flair for sauce. Serve with warm tortilla chips,  and a nice glass of Sangria, to make your meal  complete.





The sauce is nice and thick and sticks to the rice and full of flavor.  One of the rewards for being a Foodbuzz featured publisher is being a taste tester.  We get the awesome opportunity to taste new products and review them.  Perfect for our family as we love Mexican style foods!



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Pace Picante Sauce Medium Heat
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A delicious sauce full of flavor!





1 16 oz can of mushrooms sliced or fresh mushrooms sliced
3 green bell peppers cleaned and sliced

1 clove minced garlic

2 cups of long grain white rice cooked

4 boneless chicken breasts cut into strips

1 jar of  medium heat Pace Picante Sauce

1 16 oz can tomato sauce
olive oil

1 teaspoon garlic powder

1/2 cup Burgundy wine

1/2 teaspoon black pepper, salt, oregano and parsley

optional  shredded cheddar cheese and black olives

In a large fry pan, saute Chicken in olive oil, garlic, mushrooms and peppers for 4 to 5 minutes. Add sauces, spices, wine. Cook for 25 to 30 minutes till Chicken is cooked, if it gets too thick add more wine. Serve over cooked white rice. Optional:  Top with shredded cheese,  black olives and get creative by using a tortilla bowl filled what a meal!
Thanks for reading appreciate your feedback....






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