Salsa Rice

Ingredients
1 tbsp olive oil
1 tbsp minced garlic1/2 c diced onion
1/2 c diced bell pepper
1/2 c corn
1 c sliced mushrooms
1/2 c diced tomato
1/2 c tomato paste
1/4 c mild red salsa
1/4 c salsa verde
1 1/2 c cooked shredded chicken
1 1/2 c cooked rice
1-2 tsp salt, to taste
Directions1. Saute garlic, onions, and bell pepper in olive oil over medium to medium-high heat until softened.
2. Add corn, mushrooms, and tomato. Saute for a few minutes until the mushrooms start to soften.
3. Stir in tomato paste and salsa.
4. Stir in chicken. Saute for a few minutes to heat up the chicken.
5. Mix in rice and salt. Saute for a few minutes to heat the rice.
Tips1. I used cooked rice while it was still hot, so it took less time to heat it up in the mix. I cooked it in a mix of chicken stock and water.
2. I used cooked shredded chicken that was leftover from tacos the previous day. To make the chicken originally, I cooked 1 – 1 1/2 pounds of chicken breast meat (you can also use dark meat for this) with a large jar of salsa verde in a crock pot for 4 hours on high (you can also do it for a longer period on low heat). We then shredded the chicken with forks.
3. Feel free to mix up some of the vegetables if you want. I find this as an excellent way to use leftover bits – for me the tomatoes, chicken, and salsas were left over from tacos, the mushrooms and tomato paste from spaghetti, the corn was leftover from another dinner.
4. Leave the chicken and chicken stock out and this is still tasty! Mmmm...vegetables.