Prep Time: 20 Minutes Cook Time: 10 Minutes
Stand Time: 5 Minutes Makes 4 servings
2 cups cooked white or brown rice, kept warm
1 tablespoon vegtable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 cup bottled chunky salsa
1/2 cup (2 oz) shredded Medican-blend cheese
Sour cream (optional)
Chopped fresh cilantro (optional)
Heat oil in large, nonstick skillet over medium-high heat. Add chicken, onion, and bell pepper; cook, stirring occasinally, for 10-12 minutes or until chicken is no longer pink.
Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
Serve over rice. Garnish with sour cream and cilantro if desired.