Chicken Mexicana

This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄4 teaspoon  garlic salt
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup green onion, sliced
• 1  cup  picante sauce
• 4  ounces cheese spread, diced
• 2 -3  cups rice, cooked (hot)
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Sprinkle chicken with garlic salt.
2. Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
3. Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
4. Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
5. Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
6. Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.