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Treat your family to a suppertime change of pace - serve this southwestern skillet. All you need to add is a steamed or fresh vegetable to enjoy on the side.

Salsa Chicken Over Rice

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
1/2 cup shredded Mexican-blend cheese, divided use

Hot cooked rice for accompaniment
Sour cream (optional)
Chopped fresh cilantro (optional)

1. Heat oil in large skillet over medium-high heat. Add chicken, onion and bell pepper; cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted.
2. Serve over rice. Garnish with sour cream and chopped cilantro, as desired.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.