Mexican Chicken Rice with Picante Sauce

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.    Perfect for our family as we love Mexican style foods!




                                          A delicious sauce full of flavor!

Here a great recipe!


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  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 beans, black olives sliced, sour cream

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 topping with salad fixings and sour cream,  what a meal! Also using flour tortilla wraps you can have leftovers by using this filling.