salsafied chicken and rice

salsafied chicken and rice
  • 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


  1. 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
salsafied chicken and rice, Pan-Fried recipe PT10M PT2H 6 435 calories

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