Chicken and Rice Skillet Dinner
4 boneless, skinless chicken breasts cut into 1 inch strips about 1 lb.
2 tbsp oil
2 c. sliced zucchini
or 1 16-oz. pkg. frozen vegetable blend
1 15-oz. jar medium salsa
3/4 c. water
1-1/2 c. instant rice
1-1/2 c. Sargento Supreme shredded cheese for tacos (6 oz.)
In 12 inch skillet saute chicken in hot oil over medium high heat 4-5
min. or until done.
Add vegetables, salsa and water. Bring to a boil. Cover and simmer
for 4 minutes.
Reduce heat to low, stir in rice, top with cheese. Cover and cook 5
minutes.
Makes 4-6 servings.
Happy cooking
Sherri
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