Salsafied Chicken and Rice recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
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 caloriescarbohydrate: 43.9 gcholesterol: 127.7 mgfat: 24.3 gfiber: 1.8 gprotein: 45.4 gsaturatedFat: 12.9 gservingSize: -sodium: 1347.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Salsafied Chicken and Rice
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. 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.