Salsa Chicken & Rice
4 Slices bacon, chopped
4 small boneless skinless chicken breast halves
1 onion, chopped
1 green and 1 red bell pepper, chopped
1 cup thick 'n chunky salsa
2 cups hot cooked long-grain white rice
1 cup shredded pepper jack cheese with a touch of philadelphia
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving one tablespoon drippings in skillet. Drain bacon on paper towels. Add chicken to drippings in skillet; cook 4-5 minutes on each side or until done. Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 minutes, stirring frequently until crisp tender. Stir in salsa and bacon. Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.
