by Gerry Aire
Makes 4 servings
1 (10 oz) can chicken breast
2 cups instant rice
1 (15 oz) can chicken broth
1 cup salsa
Empty chicken broth and salsa into a large skillet; bring to a boil over medium-high heat. Remove skillet from heat and stir in instant rice. Cover skillet and let stand 5 minutes or until liquid is absorbed. Drain chicken breast; flake and stir into the rice. Let stand to heat through.
Enjoy your “Chicken Salsa Rice”.
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