Salsafied Chicken and Rice

Ingridients

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breast halves - cubed

1 (14.5 ounce) can chicken broth

1 (8 ounce) jar salsa

2 cups instant rice

8 ounces shredded Cheddar cheese

Directions

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.