Cheap and Easy #6

logo credit Nate Williams

Thanks again to Nancy Delong for sending me this AWESOME dinner recipe, here's this week's Cheap and Easy Recipe

Mexican Rice

8 ounces boneless chicken (I use breast)
1 can chicken broth
1 cup salsa
1 1/2 instant rice (I use brown)

Cut chicken into bitesize (or smaller) pieces, cook in frying pan with a bit of oil or spray. Once chicken is cooked add can of chicken broth and salsa. Bring to a boil. Add rice, bring to a boil again. Once boiling reduce heat and cover. Simmer on low-med until most of liquid is absorbed. I usually stir a couple of times. Enjoy!