Mexican Chicken and Rice
4 boneless, skinless chicken breasts, cut into chunks
2 teaspoons chili powder
1 cup salsa
1 cup water
2 cups instant rice, uncooked
1 cup (4 oz) shredded cheddar cheese
Spray 10" skillet with nonstick coking spray. Coat chicken with chili
powder. Stir fry in skillet on medium heat, stirring constantly, until
cooked thoroughly. Add salsa and water; bring to boil. Stir in rice and
cheese. Remove from heat; cover. Let stand 5 minutes.
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