4 boneless Chicken breast halves, coarsely chopped
2 T. Oil
3 c. rice, cooked
1 (14 ½ oz.) can chopped tomatoes, drained
8oz. Jar chunky salsa
1 c. cheddar cheese
Cook chicken in skillet in hot oil for 4-5 minutes. Stir in rice, tomatoes, and salsa. Reduce heat to low; cover. Simmer 8-10 minutes until it’s bubbly. Sprinkle with cheese and cook 3 min. more.
Serve with tortilla chips or wrap in torillas and eat like a burrito. Serve with a green salad.
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