Celebrate Cinco De Mayo on May 5

CHICKEN FIESTA CASSEROLE

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6 chicken breast halves, cubed
1 T canola oil
1/2 c chopped red pepper
1/2 c chopped onion
1 1/2 c quick cooking rice
3 c chunky salsa
1 c shredded Monterey Jack cheese
1 c chicken broth


Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion and sauté until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. Yield: 6 servings