Mexicali Chicken
1 1/2 c uncooked white rice
1 can chicken broth (13 oz)
1 jar chunky salsa (16 oz)
6-10 chicken tenders or 4 chicken breasts
1 1/2 c shredded cheddar cheese
sliced black olives
cilantro
Put rice in a greased 9x13 pan, spreading evenly. Mix chicken broth and salsa in a bowl. Pour half of this mixture over the rice. Place chicken on top of rice and pour the remainder of the mixture over it. Cover with foil. Bake at 350 for 30 minutes. Remove foil and top with cheese and salsa. Bake for 30 minutes uncovered. Garnish with olives and cilantro.
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