Salsa Chicken Beans and Rice

Cut chicken into 1/2-inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add chicken and bell pepper; sauté until chicken is lightly browned, about 5 minutes.

Add broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce heat to low and cook 5 minutes*. Stir in beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes.

*Cook time and amount of liquid varies among instant brown rice brands. Adjust water and cook-time as package directs, combining broth and correct amount of water, if needed, to cook 2 cups rice