Liven up you mid-week blues with our Latin-style chicken and rice with olive-pepper salsa.  It is our twist on Spanish paella. Chicken thighs are sautéed and then placed in a mixture of rice, caramelized onions, peas, garlic, saffron and chicken stock. The chicken and rice slowly cook until the rice is tender. Serve the entrée hot and garnish with the olive-pepper salsa and avocado garlic sour cream. The salsa is made up of diced red and yellow bell peppers, green olives, black olives, red onion, garlic, jalapeno, pine nuts and red wine vinegar. To make the meal even more filling we paired it with a helping of our black bean and salsa soup.

This meal is ready to warm and enjoy.

Contains dairy

Contains nuts