Southwest Chicken Skillet

Ingredient
3/4 lb. boneless, skinless chicken breasts
1 T cooking oil
1 (15 oz) jar salsa
3/4 cup chicken broth
1/2 cup chopped green sweet peppers
1/4 cup sliced pitted ripe black olives (optional)
1 cup quick cooking rice
1/2 cup (2oz) shredded cheddar
green sweet pepper strips (optional)

Method
1. Rinse chicken, pat dry, cut in 1 inch pieces.

2. In large skillet cook and stir chicken in hot oil over medium heat 2-3 minutess or till no longer pink.

3. Stir in salsa, broth, chopped peppers and olives. Bring to a boil and stir in rice.

4. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or till rice is tender. Garnish with green pepper strips.