Mexican Skillet Chicken And Rice - cooking recipe

Ingredients

2 boneless chicken breasts halves (about 3/4 lb.), cut into 1-inch pieces
1 Tbsp. chili powder
1 Tbsp. oil
1 jar chunky salsa (16 oz.)
3/4 c. water
1 1/2 c. Minute brown rice
1 c. Cheddar cheese
1 Tbsp. green onion

Preparation

Coat chicken with chili powder.
Heat oil in 10-inch skillet over medium-high heat.
Add chicken; stir-fry 4 minutes or until tender.
Add salsa and water; bring to full boil.
Stir in rice. Reduce heat; cover and simmer 5 minutes.
Top with cheese; cover. Remove from heat; let stand 5 minutes.
Sprinkle with onion. Makes 4 servings.