Mexican Inspired Dinner

Salsa Chicken, Cheese and Rice


INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese

DIRECTIONS

In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil.
Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.

MMMM...Yummy! Add a salad with fresh red pepper slices and cheese.

* Recipe from Jean Hulez, Arizona