Mexican Chicken & Rice Prep Time: 10 minutes Cooking Time: 7 minutes Serves 4 1 lb. boneless skinless chicken breast, cut into 1-inch chunks. 1 Tbl. chili powder 1 Tbl. vegetable oil 1 1/2 c. salsa (preferably fresh from refrigerated section of grocery store) 3/4 c. water 1 1/2 c. quick (10-minute) cooking rice (preferably Uncle Ben’s) ¾ c. sharp cheddar cheese or four cheese Mexican Blend, shredded 2 green onions, thinly sliced on diagonal 1.      In a plastic container with lid (or zip-top bag), add chicken pieces and chili powder.  Shake well to coat each piece. 2.      Heat oil in a stir-fry pan or large skillet with lid.  Add chicken & stir-fry over medium heat for 3-4 minutes or until tender. 3.      Add salsa and water.  Bring to a boil and stir in rice.  Reduce heat, cover and simmer 5 minutes. 4.  Top with cheese, cover.  Remove from heat and let stand for 3-5 minutes.  Sprinkle with green onions.