Salsafied Chicken

Don’t get too excited. One of the pressure of trying to keep up my dusty ole food blog was to always have some exciting meal I’d made to post about. The fact of the matter is, sometimes we eat like this. Easy one pot meals that are kid friendly.

So, I thought I’d share it with you, as unexciting as it may be. If not for the kids, I’d add black beans and corn. And heaven knows what else. I did give them flour tortillas to go with it, which makes me extra popular.

Salsafied Chicken and Rice

1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon taco seasoning
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

Heat olive oil in a large skillet over medium-high heat. Season chicken with taco seasoning, 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*.

*I actually brought the mixture to a boil, added the race, reduced to low and cooked for 10 minutes covered.

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