Southwest Chicken Skillet
  • 1 lb. boneless, skinless chicken breast halves
  • 1 Tbsp. cooking oil
  • 1 jar(15 oz.) salsa
  • 3/4 cup chicken broth
  • 1/2 cup chopped green sweet pepper
  • 1/4 cup sliced pitted ripe olives,
  • 1 cup quick cooking rice
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  1. Rinse chicken, pat dry with paper towels. Cut chicken into 1" strips. In a large skillet, cook and stir chicken in hot oil over medium heat for 2 - 3 minutes or until tender and no longer pink. Stir in salsa, chicken broth, chopped green pepper and, if desired, olives. Bring to boiling. Stir in rice. Remove from heat. Sprinkle with cheese. Cover and let it stand about 5 minutes or until rice is tender.