Salsafied Chicken and Rice recipe

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Ingredients

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves - cubed
1 (14.5 ounce) can chicken broth
1 (8 ounce) jar salsa
2 cups instant rice
8 ounces shredded Cheddar cheese

Nutrition Info

586 calories
carbohydrate: 43.9 g
cholesterol: 127.7 mg
fat: 24.3 g
fiber: 1.8 g
protein: 45.4 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1347.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.

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