I have been making this for years now.. It's super easy and tastes great! The salsa adds a lot of flavor, making it taste a lot like mexican rice.
prep time10 Min
cook time15 Min
boneless, skinless chicken breast, cubed
chicken broth (14.5 oz)
cheddar cheese, shredded
How To Make
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.
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