https://1041.grocerywebsite.com/Recipes/Detail/5001/Southwest_Chicken_Skillet
Yield: 4 servings
| 2 | boneless, skinless chicken breasts | ||
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| 1 | tablespoon | cooking oil | |
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| 1 | jar | (15 oz.) prepared salsa | |
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| 3/4 | cup | chicken broth | |
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| 1/2 | cup | green bell pepper, chopped | |
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| 1/4 | cup | ripe olives, sliced | |
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| 1 | cup | instant rice | |
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| 1/2 | cup | Monterey Jack cheese, shredded | |
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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.
https://1041.grocerywebsite.com/Recipes/Detail/5001/Southwest_Chicken_Skillet
