Blue Ribbon Caribbean Salsa Chicken

Bring 2 cups water to a boil in a saucepan, then add 1 cup uncooked long-grain white rice and stir briefly. Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the 4 boneless skinless chicken breast halves that have been cut into bite-sized pieces and cook, stirring occasionally, until the chicken begins to brown.

Simmer the chicken and salsa mixture uncovered over medium heat, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

Stir ¼ cup chopped fresh cilantro into the Caribbean salsa chicken mixture just before serving.

Divide the cooked rice among serving plates and top each portion with the Caribbean salsa chicken. Garnish with fresh lime wedges and orange wedges if desired.