Southwest Chicken Skillet

Yield: 4 servings

Ingredients

2 boneless, skinless chicken breasts

check cooking oil 1 tablespoon cooking oil

check (15 oz.) prepared salsa 1 jar (15 oz.) prepared salsa

check chicken broth 3/4 cup chicken broth

check green bell pepper, chopped 1/2 cup green bell pepper, chopped

check ripe olives, sliced 1/4 cup ripe olives, sliced

check instant rice 1 cup instant rice

check Monterey Jack cheese, shredded 1/2 cup Monterey Jack cheese, shredded

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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.

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