Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.