Salsa Chicken over Rice

Prep time = 15min
Cook time = 15min
Stand time = 5min

2 C cooked white rice, kept warm
1 Tbs Vegetable oil
1 lb boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 sm red bell pepper, sliced
1 jar (16oz) salsa
1/2 C (2oz) shredded Mexican-blend cheese
Sour cream (optional)
Chopped fresh cilantro (optional)

Heat oil in large skillet over medium-heat. Add chicken, onion, & bell pepper; cook, stirring occasionally, for 10-12 minutes or until chicken is no longer pink.

Stir in salsa; bring to a boil. Remove from heat; sprinkle w/ cheese. Cover; let stand for 5 minutes or until cheese is melted.

Serve over rice. Garnish w/ sour cream & cilantro. Makes 4 servings.

Per serving: 363 calories, 10g total fat (3g sat fat), 78mg chol, 986mg sodium, 34g total carb, 1g fiber, 5g sugars, 32g protein.