Southwest Chicken Skillet

Yield: 4 servings

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon cooking oil

1 jar (15 oz.) prepared salsa

3/4 cup chicken broth

1/2 cup green bell pepper, chopped

1/4 cup ripe olives, sliced

1 cup instant rice

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.

Please note that some ingredients and brands may not be available in every store.

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