Salsa Chicken

10-12 Chicken tenderloins (I use frozen)
1 24oz. Mild Pace Salsa
Rice
Tortilla chips

Toppings:
Olives
Tomatoes
Avocado
Cheese
Sour Cream
Sweet corn (optional BUT I think this is a must :)

Thaw and cut chicken into bit size pieces. Once chicken is cooked, add about 1/2 of the bottle of salsa to cooked chicken. Cook on low for about 10 minutes.
Cook rice. Once rice is cooked, add some salsa to the rice before serving. Layer chips, rice, chicken and toppings above!

NOTE: For extra flavor I add cilantro the the rice and squeeze some lime over the entire meal!