3/4 pound skinless, boneless chicken breasts
1 tablespoon cooking oil
1 15-ounce jar salsa
3/4 cup chicken broth
1/2 cup chopped green pepper
1/4 cup sliced pitted ripe black olives (optional)
1 cup quick cooking rice
1/2 cup shredded cheddar cheese
Cut chicken into 1-inch pieces.
In a large skillet cook and stir chicken in hot oil over medium heat for 2-3 minutes or till no longer pink.
Stir in salsa (I prefer a Medium Salsa), chicken broth, chopped pepper and olives. Bring to a boil. Stir in rice. Remove from heat. Sprinkle with cheese. Cover and let stand for about 5 minutes or till rice is tender.