Instant rice really hastens the cooking in this one-skillet supper of rice, chicken and salsa topped with melted Cheddar.
INGREDIENTS (for 4 servings):
- 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
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.