Salsa Chicken & Rice
- 1 pound(s) boneless chicken breast, cut into pieces
- 4 c cooked rice
- 1 16 oz. jar salsa
- 1 8 oz. package shredded Monterey Jack cheese
- 4 Tbsp sour cream
Cook rice as directed - set aside. In large skillet or Dutch oven, cook chicken until juices run clear. Add salsa and heat through. Add rice, cheese and sour cream. Stir to combine well and heat through. Enjoy!
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