1 1/2 c. uncooked regular long grain rice
1 (16 oz.) jar mild, med. or hot chunky salsa
1 c. frozen peas
Sliced black olives, for garnish
1 (13 3/4 oz.) can chicken broth
6 boneless breast halves, about 1 1/2 lbs.
1 1/2 c. (6 oz.) Cheddar cheese, shredded
Chopped cilantro, for garnish

Sprinkle rice in bottom of greased 13 x 9 x 2 inch baking dish. Combine chicken broth and 1 cup salsa. Pour all but 1 cup salsa mixture over rice; gently stir to combine. Arrange chicken over rice; pour remaining salsa mixture over chicken. Cover dish with foil. Bake at 350 degrees for 30 minutes. Stir peas into rice and top chicken with remaining salsa and cheese; re-cover. Bake for 30 minutes more or until chicken is done and liquid is absorbed. Garnish chicken with olives and cilantro before serving.