Instant rice really hastens the cooking in this one-skillet supper of rice, chicken and salsa topped with melted Cheddar.
Calories
586 Calories
Recipe Instructions
Step 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.
Ingredients
¼ teaspoon salt
1 tablespoon olive oil
¼ teaspoon ground black pepper
2 cups instant rice
1 (14.5 ounce) can chicken broth
8 ounces shredded Cheddar cheese
1 (8 ounce) jar salsa
1 pound skinless, boneless chicken breast halves - cubed
