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2-1/4 cups chicken broth
1 cup Riceland Extra Long Grain Rice
3 tsp. Mrs. Dash Extra Spicy Blend
4 small boneless skinless chicken breasts
1-1/2 cups chunka salsa (mild)
1/2 cup shredded Cheddar-Jack cheese
Bring 2 cups of broth to a boil in medium saucepan. Stir in rice and 1 tsp. Mrs. Dash. Reduce heat, cover and simmer 15-20 minutes or until liquid is absorbed. Meanwhile, preheat oven to 350 degrees. Sprinkle remaining 2 tsp. Mrs. Dash over chicken. Coat non-stick oven-proof skillet with cooking spray and heat over medium-high heat. When hot, add chicken and cook until lightly browned, 3-4 minutes per side. Pour salsa over and around chicken. Cover, reduce heat to medium-low and simmer until chicken is slightly pink in center, 8-10 minutes. Remove chicken and stir cooked rice and remaining 1/4 cup chicken broth into salsa in pan. Put chicken over rice and sprinkle with cheese. Cover and bake until cheese melts and chicken is no longer pink in center, 6-8 minutes.
Serves 4
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