South of the Border Chicken Skillet

1 lb. boneless, skinless chicken breasts cut into bite size pieces
1 medium green bell pepper seeded and diced
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup salsa
3/4 cup water
1 can kidney beans
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup quick cooking rice

In a large nonstick skillet cook the chicken, pepper and garlic in oil over medium heat, stirring frequently, until the chicken turns white about 6-8 minutes.

Add salsa, water, kidney beans, chili powder and salt. Cover and bring to a boil. Add rice and stir into sauce. Cover remove pan from heat and allow to sit until rice is tender, about 5 minutes.

Bring to a boil. Ad the rice and stir into sauce . Cover, remove pan from heat and allow to sit until rice is tener, about 5 minutes.

Makes 4 generous 1 cup servings.