Sweet Salsa Chicken with Sour Cream Salsa and Lime Cilantro Rice

I tried out a recipe from my ward cookbook and it was REALLY GOOD! I love anything involving cilantro and lime so I knew it would be excellent. The chicken recipe says to serve over plain rice but I used my friend Jill's recipe for Lime Cilantro rice and it was a yummy combo!

Sweet Salsa Chicken:

1 package Taco Seasoning
4 chicken breasts
2 Tbsp. oil
1 cup salsa
1/4 cup apricot jam
1/4 cup water
1 Tbsp. cilantro, chopped (I added more than 1 Tbsp)
1 Tbsp. lime juice (I added a little more)
1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

Sour Cream Salsa:

This is the sauce to serve over the chicken and rice- it is what makes it so good!

1 cup sour cream
2 tsp lime zest
2 Tbsp. lime juice
1/3 cup Cilantro, chopped
4 plum tomatoes, seeded and chopped
1/2 tsp salt

Mix all ingredients together and serve over chicken and rice

Lime Cilantro Rice:

2-4 Tbsp butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro washed (I love cilantro so I always add a lot more than 2 Tbsp)
4 cups hot chicken stock/broth
kosher salt and pepper to taste

Saute green onion in butter then add to all other ing. in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. (I have yet to try but I am sure this would work in a rice cooker instead of a 9x13 pan).

When you put it all together in a bowl it tastes like something that could be from Cafe Rio. It is really really good.