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1-1/2 Cups cubed cooked chicken 1 Jar (16 oz) salsa 3/4 Cup chicken broth 1/2 Cup green pepper, chopped 1/4 Cup sliced pitted ripe olives 1 Tsp. chili powder 1 Cup quick cooking rice 1/2 Cup shredded cheddar cheese or Monterey Jack Stir together chicken, salsa, chicken broth, green pepper, olives, and chili powder in a big skillet. Bring to boiling. Stir in rice. Remove from heat. Sprinkle with cheese. Cover and let stand about 5 minutes or until rice is tender. Makes 4 servings. |