Arroz Con Pollo

This is a real good chicken & rice that has a lot of flavor and very filling. I add peas & sliced carrots sometimes as well! If not, I add a green salad.

1 lb. boneless skinless chicken, cut into 1/2 inch strips
3 Tbls. olive oil
1/2 lb button mushroom, quartered
1 medium onion, diced
2 garlic cloves, minced
2 C. salsa (I like to use medium & sometimes hot)
1 C. shredded Monterrey jack cheese
2 C. chicken stock
2 C. cooked rice
salt and pepper (to your taste)
cilantro, chopped
1 tsp. cumin
1/4 tsp. ground cayenne pepper

• Season chicken with salt, pepper, cumin and cayenne, set aside.
• In a large skillet, heat oil over medium heat then add mushrooms, onion and garlic. let cook until onions are translucent.
• Add chicken to skillet until chicken is brown on all sides.
• Add salsa and rice, stir frequently.
• Add chicken stock a little bit at time (it is similar to making risotto, so you might not use all of the chicken stock.)
• When chicken is cooked through and the rice is creamy, turn off heat and stir in cheese.
• Top with cilantro and enjoy!