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Prep and Cook Time:
30 min.

2 cups cooked white rice, kept warm
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 jar (16 oz.) Salsa - Homestyle Recipe (Mild)
1/2 cup shredded Mexican-blend cheese
1 container (8 oz.) sour cream (optional)
1/4 cup chopped fresh cilantro (optional)

Heat oil in a 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.
SERVE over rice. Garnish with sour cream and cilantro.

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