Ingredients:
3 boneless skinless chicken breast halves ( cut into bite sized pieces)
1 (16 ounce) jars salsa ( chef’s heat preferance)
2 teaspoons seasoning salt
3 tablespoons margarine
4 cups cooked white rice ( keep warm)
2 cups Mexican blend cheese or 2 cups colby-monterey jack cheese
Directions:
in a medium size skillet,melt margarine over medium heat.
add chicken to skillet,and sprinkle with seasoning salt.
cook chicken until no longer pink,about 5 to 7 minutes.
add salsa to chicken,simmer until heated through.
divide rice among four bowls.
then divide salsa chicken over rice.
sprinkle 1/2 cup of cheese over salsa chicken and rice.
serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.