Salsa:

4 large ripe tomatoes, diced
fresh cilantro or parsley, finely chopped
6 large jalapenos or 2 ancho peppers, diced
1 large red onion, diced
1 red and 1 green pepper, diced
3 cloves garlic, finely minced
1 cup steamed rice per serving

Combine all ingredients. Add salt and pepper, to taste.

4 (6-ounce) chicken breasts
3 tablespoons extra virgin olive oil
1 ounce tequila

Sauté chicken breast in olive oil 4 minutes on each side or until center temperature reaches about 160°F. Add a shot of Tequila. Stir salsa and heat through.

Serve over steamed rice; spoon salsa over rice. Top with chicken breast, and ladle salsa over chicken.

Note: For a quick version, use store-bought salsa and Minute Rice. (also good over reheated leftover rice).

Submitted by: Belle