1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
As the mother of three and grandmother of seven, I have learned to make the most of my grocery dollars and how to prepare quick and easy meals. I love sharing my recipes with you at my blog http://grandmasquickfixrecipes.blogspot.com and at http://diabeticenjoyingfood.blogspot.com
See Also : anolon advanced 12 piece cookware set
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