Salsafied Chicken and Rice

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) jar salsa
• 2 cups instant rice
• 8 ounces shredded Cheddar cheese

Directions

1. In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil.
2. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.