FIESTA CHICKEN & RICE

2 1/4 CUPS CHIKEN BROTH (LOW SODIUM CAN BE USED)
1 CUP RICE MAHATMA BRAND (BROWN CAN BE USED)
3 TEASPOONS MRS. DASH EXTRA SPICE BLEND (MILD CAN BE USED)
4 SMALL BONLESS SKINLESS CHICKEN BREAST
1 1/2 CUPS SALSA CHUNKY (MILD)
1/2 CUPS SHREDDED CHEDDER-JACK CHEESE
BRING 2 CUPS OF BROTH TO A BOIL IN MEDIUM SAUCE PAN.
STIR IN RICE AND 1 TEASPON OF MRS DASH. REDUCE HEAT ,COVER AND SIMMER UNTIL LIQUID IS ABSORBS ABOUT 15-20 MINS.
MEANWHILE PREHEAT OVEN AT 350*F. SPRINKLE REMAINING
MRS DASH OVER CHICKEN.
COAT A NON STICK OVEN-PROOF SKILLET WITH COOKING SPRAY AND HEAT OVER MEDIUM HEAT. ADD CHICKEN WHEN HOT AND COOK
UNTIL LIGHTLY BROWN 3-4MIN. PER SIDE. POUR SALSA ON AND OVER CHICKEN.COVER, AND SIMMER UNTIL CHICKEN IS SLIGHTLY PINK IN THE CENTER 8-10MINS. REMOVE CHICKEN AND STIR IN COOKED RICE AND REMAINING BROTH INTO SALSA SKILLET. PUT CHICKEN BACK OVER RICE AND SPRINKLE WITH THE CHEESE. COVER AND PLACE IN
OVEN, BAKE UNTIL CHEESE IS MELTED AND CHICKEN IS NO LONGER PINK IN THE CENTER 6-10MINS.
SERVING 4