Salsafied Chicken and Rice Ingredients :
1 tablespoon olive oil 1/4 teaspoon salt1/4 teaspoon ground black pepper 1 pound skinless, boneless chicken breast halves - cubed1 (14.5 ounce) can chicken broth1 (8 ounce) jar salsa 2 cups instant rice 8 ounces shredded Cheddar cheese Directions :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 minutesTips :Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
Ingredients :
Directions :
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
Tips :
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier