Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  hot cooked rice (2 to 3)
  1         tablespoon  oil
  4                     boneless-skinless breast halves cut into
                        bite-sized
                pieces  
  1                cup  old el paso garden pepper or thick n
                        chuncky salsa
     1/4           cup  orange marmalade
  1         tablespoon  brown sugar
  2        tablespoons  lime juice
     1/2      teaspoon  alspice
     1/4           cup  chopped fresh cilanto
                        fresh lime wedges if desired
                        fresh orange wedges desired

Preparation:

While rice is cooking, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and alspice; mix well. Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5-10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges. 4 servings.

Nutritional Information:

360 Calories (kcal); 14g Total Fat; (32% calories from fat); trace Protein; 65g Carbohydrate; 0mg Cholesterol; 49mg Sodium