Southwest Chicken Skillet

Southwest Chicken Skillet


12 oz skinless boneless chicken breast
1 tbsp olive oil
1 - 15 oz jar salsa
1 1/2 cups chicken broth
1/2 cup green bell pepper, chopped
1/4 cup ripe olives - sliced
1 cup brown rice - quick cooking
1/2 cup fat free cheddar cheese – shredded

1. Cut chicken into 1 inch pieces. In a large skillet cook and stir chicken in hot oil over medium heat for 3 to 4 minutes or until chicken is no longer pink. Stir in salsa, chicken broth, chopped sweet pepper, and, if desired olives.

2. Bring to a boil. Stir in the rice and bring to a soft boil. Reduce heat to low; cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.

Makes 4 servings


This particular recipe has a unique story and name behind it. The first time I had planned on making this recipe as I was making my grocery list, I put down olives. My husband and I both like black olives, yet unless I am making pizza or a specific recipe I never have them on hand. As we were shopping, we were unable to find the sliced, and figuring that it wouldn't make that much difference, I bought a small can of the chopped olives. If you have never used these, chopped is an understatement. The olives are in very small pieces. That, if you have a husband with an unusual sense of humor they could be mistaken as ..... rat turds. My husband came home from work, and lifted the lid off the pan to see what smelled good, and proceeded to ask me if we were having rat turd casserole for dinner. So consequently my husband asks for Rat Turd Casserole now.

I don't change up anything.  This is what I call a planned-over meal.  I only make it when I have leftover chicken in the fridge.  So sometimes it has a spicy punch, and other times not.  Just depends on what the chicken started out as.  I do suggest that you use whatever type of salsa that you prefer. I typically use medium as my husband and I like it a little spicy.