shortcut chicken picadillo

How To Make shortcut chicken picadillo

• 1

  Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
• 2

  Meanwhile, spray a large nonstick skillet with canola nonstick spray and set over med-high heat. Add the chicken and cook, stirring frequently to break it up, until browned and cooked through, about 5 minutes.
• 3

  Add the onion , bell pepper, garlic, and cumin, cook stirring occasionally, until the vegetables are softened, about 4 minutes. Stir in the salsa and then the remaining 1/4 teaspoon salt; cook until heated through and slightly thickened, about 2 minutes. Serve the picadillo over rice.
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