Southwestern Chicken Skillet

12  oz boneless, skinless chicken breast, cubed 

1 T oil 

15 oz salsa

3/4 cup chicken broth

1 t cumin

1/2 cup bell pepper, chopped

1/4 cup sliced ripe olives

1 cup quick-cooking  rice*

1/2 cup cheddar or Monterey Jack cheese, shredded

    Heat oil in a large skillet over medium heat. Add chicken; cook and stir in hot oil for 2 to 3 minutes or until chicken is no longer pink. 

    Stir in salsa, chicken broth, bell pepper, and olives. Bring to boiling. Stir in uncooked rice. Remove from heat. Sprinkle with cheese. Cover and let stand about 5 minutes or until rice is tender. 

    *I use regular rice. One cup of rice can be cooked and added with all the other ingredients and simmered until the liquid cooks down.