2 cups of cooked rice
1 TBSP vegetable oil
1 lb skinless chicken breast, cut into strips
1 medium onion
1 small red bell pepper
1 cup Chunky Salsa
1/2 cup shredded Mexican blended cheese
sour cream (opt)
chopped fresh cilantro (opt)
Heat oil in large skillet over medium heat. Add chicken, onions, and bell pepper; cook until chicken is no longer pink.
Stir in Salsa bring to boil. Remove from heat sprinkle with cheese. Cover and let stand for 5 min until cheese is melted.
serve over rice. Garnish with sour cream and cilantro.