Southwest Chicken Skillet

Yield:
4 servings

Ingredients:

  1. 2 boneless, skinless chicken breasts
  2. 1 tablespoon cooking oil
  3. 1 jar (15 oz.) prepared salsa
  4. 3/4 cup chicken broth
  5. 1/2 cup green bell pepper, chopped
  6. 1/4 cup ripe olives, sliced
  7. 1 cup instant rice
  8. 1/2 cup Monterey Jack cheese, shredded
Directions:

Cut chicken into 1-inch pieces. In a large skillet, cook and stir chicken in oil for 3-4 minutes over medium heat until chicken is no longer pink.

Stir in salsa, chicken broth, green pepper and olives. Bring to a boil.

Stir in uncooked rice; remove from heat. Sprinkle with cheese.

Cover and let stand 5 minutes or until rice is tender.


TDS 3