Chicken Mexicana

Chicken Mexicana
Makes 4 servings

4 boneless skinless chicken breast halves (about 1 pound)
1/4 teaspoon garlic salt
2 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 cup sliced green onions
2 to 3 cups hot cooked rice (2/3 to 1 cup uncooked)
4 ounces pasteurized process cheese spread, cut into cubes
1 cup salsa

  1. Sprinkle chicken with garlic salt. Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken over; add bell pepper and onions to skillet. Cook 5 minutes or until chicken is no longer pink in center.

  2. Place rice on serving platter. Remove chicken and vegetables from skillet; reserve drippings in skillet. Arrange chicken and vegetables over rice; cover to keep warm.

  3. Add cheese spread and 1 cup salsa to skillet. Cook and stir until cheese is melted and sauce is hot.

  4. Pour sauce over chicken and vegetables. Serve with additional salsa.