Salsa chicken rice

The five or less things:

• One chicken breast. About 8 ounces / 225 grams. Cut into bite sized pieces. Not frozen.
• One cup / 2.5 dl of white rice. Long grain or jasmine.
• One cup / 2.5 dl of chicken broth or water. Broth adds more flavor. Use broth.
• Half a cup / 1.25 dl of jarred salsa. Mild, medium, or hot. Your mouth decides.
• A sprinkle of cumin. Cumin makes it taste like tacos. Do not skip it.

Directions:

1. Step one: Rinse the rice in the inner pot. Add water, swirl, and pour it out. Repeat until the water runs clear.
2. Step two: Cut the chicken into bite sized pieces. Use kitchen scissors. Faster than a knife. Fewer dishes.
3. Step three: Put the rice, chicken pieces, broth, salsa, and cumin into the inner pot. Give it one stir. Just enough to combine. The salsa will turn the liquid red. That is correct.
4. Step four: Close the lid. Press the cook button. Walk away. The rice cooker will handle the rest.
5. Step five: When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not peek. Peeking lets steam escape.
6. Step six: Open the lid. Fluff with a fork. The chicken should be cooked through. The rice should be tender and red. Cut a piece of chicken to check. If it is pink, close the lid and let it sit for 5 more minutes.
7. Step seven: Serve hot. Top with cheese, sour cream, or fresh cilantro if you have them. The toppings make it better.

Note: This is like chicken and rice. But with salsa. The salsa adds flavor and moisture. The cumin adds warmth. Add a can of black beans for extra protein. Add frozen corn for sweetness.

Prep time: 5 minutes. Cook time: 20 to 25 minutes (depending on your rice cooker). Rest time: 10 minutes.