In a deep frying pan, saute chicken tenders until brown on both sides in about 1 Tbsp oil or butter. Remove chicken from pan and set aside.
Add chicken broth and salsa to the same pan used for the chicken. Bring to a boil.
Add rice and stir to moisten. Return to a boil. Place browned chicken on top of the rice. Cover the pan and reduce heat to low. Cook for 10-15 minutes or until rice has absorbed all of the liquid and is tender.