Southwestern Chicken Skillet
1 Tbsp. oil
4 small boneless skinless chicken breasts, cut into cubes(1 lb./500 g)
1 1/2 cups water
1 1/2 cups frozen mixed vegetables (carrots, peas and corn)
1 cup salsa - I use a whole medium jar because I found it a little dry
1 1/2 cups instant white rice, uncooked
1/4 cup Cheese
Sour Cream *optional
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
ADD water, vegetables and salsa to drippings in skillet; stir. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top with the chicken; sprinkle with cheese. Cover; cook 5 min. or until cheese is melted.
*I use my rice cooker and cook the rice before hand. I don't have any instant rice. So, if you are like me, cook the rice and then just stir it in when everything else is done.
*We like to eat ours with sour cream on top.