Salsa Chicken over Rice Name: Courtney Moors Base: NOB Norfolk Recipe: 2 cups white or brown rice, kept warm 1 tablespoon veg oil 1 pound boneless skinless chicken breast, cut into strips 1 medium onion chopped 1 small red bell pepper sliced 1 cup chunky salsa 1/2 cup shredded Mexican cheese (or cheddar for less zest) Sour cream (optional) Cilantro (optional) heat oil in large, nonstick skillet over medium-high heat. Add chicken, onion, and bell pepper; cook stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sever over rice. Garnish with sour cream and cilantro.