Salsa Chicken and Rice
4-5 boneless, skinless, chicken breasts
1-2 c. salsa
1 ½ c. rice, uncooked
sour cream
Shredded cheese
Cut chicken into bite-sized pieces and cook in large skillet until no longer pink. Add 1-2 cups of salsa according to preference (some people like more sauce, others less.) Turn heat to low and simmer for 15 minutes. Cook rice according to directions. Serve chicken mixture over rice and garnish with sour cream and cheese.
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