Chicken breast, skinned and deboned
16 oz. jar of salsa
1 1/2 cups rice, uncooked
1 cup frozen peas
1 can chicken broth
Dice chicken into bite-sized pieces.
Put the rice in the bottom of baking dish (9 X 13 or so) sprayed with cooking spray (Pam, for example).
Mix broth with salsa. Pour about 2/3 of mixture over rice in baking dish. Stir.
Add chicken over mixture. Cover with the rest of the salsa-broth mixture.
Cover with aluminum, bake at 350 degrees for 30 minutes.
Stir in peas, cover with cheddar cheese. Cover back up, bake for another 20-30 minutes.
Put sliced black olives on top and serve. MMMMM.
Don’t let Brian or anyone else let you skip the peas, it’s not as good without them.