Charlene's Recipe

Salsa Chicken over rice

Category: Main entree

2 cups cooked white rice, held warm
1 Tbsp vegetable oil
1 lb boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16 oz) jar Ortega salsa prima Home style mild
1/2 cup 4 cheese Mexican blend, divided
Heat oil in large skillet over med high heat. Add chicken, onion and bell pepper. Cook, stirring occasionally for 10-12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover, let stand for 5 minutes or until cheese is melted. Serve over rice.