Salsa-Chicken and Rice

Ingredients

• 4 slices oscar mayer bacon chopped
• 2 cups rice long-grain white hot cooked
• 1  onion chopped
• 1 cup pepper jack cheese shredded with a touch of philadelphia kraft
• 1  bell pepper green red chopped
• 1 cup taco bellâ® & chunky salsa thick
• 1 lb chicken breasts boneless skinless

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet.
3. Drain bacon on paper towels.
4. Add chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165F).
5. Remove from skillet; cover to keep warm.
6. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in salsa and bacon.
7. Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.