Salsafied Chicken and Rice

Salsafied! With a name like that, how can it not be delicious! Mom sent me this recipe and as it was a chilly night I though some good comfort food was in order. It was delicious and got rave reviews from Tom. Lots of the recipe comments suggested adding taco seasoning to the chicken so I did that. I used spicy salsa and added a bit more then suggested. I also put in a can of corn. I think it could be even better with some black beans but I loved it as it was. I made burritos with the mixture and topped them off with sour cream and cilantro(coriander). So quick and tasty!

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 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

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.