- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 (14.5 ounce) can chicken broth
- 1 (8 ounce) jar salsa
- 2 cups instant rice
- 8 ounces shredded Cheddar cheese
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
04/09/2017
recipepes.com
Salsafied Chicken and Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
