Ingredients
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1 tablespoon olive oil
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1 pound skinless, boneless chicken breast halves - cubed
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 (14.5 ounce) can chicken broth
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1 (8 ounce) jar salsa
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2 cups instant rice
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8 ounces shredded Cheddar cheese
Directions
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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.
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Add broth and salsa and bring to a boil; turn off the heat and stir in instant rice. Sprinkle Cheddar cheese over the mixture.
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Cover the skillet and let it sit until rice is tender, about 5 minutes.
