CABOOM! CHICKEN

2 16 oz jars CaJohns Salsa (your choice of heat)

1 1/2 Pounds Chicken

1/3 Cup Marguerita Pepper or Southwest Seasoning

3 Cups Cooked Rice

 

Dice chicken and fry in a high walled skillet with 2 tablespoons of oil. Drain and set aside. Place the 2 jars of salsa and the spice blend into skillet and bring to a simmer. Add the chicken and bring back to a simmer for 5 minutes.

Pour sauce over rice, sprinkle with shredded cheese.

Note: This recipe works well with diced pork as well.

Special thanks to Karen Zanger of Cincinnati