Mexican Chicken and Rice Skillet |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Quick and easy chicken and rice with a Mexican flair. A Southern Living recipe. Ingredients:
1/4 cup flour |
3/4 teaspoon seasoning salt |
1 lb boneless chicken breast, 1-inch cubes |
2 tablespoons vegetable oil |
2 (14 1/2 ounce) cans diced tomatoes, undrained (or rotel) |
1 1/4 ounces taco seasoning mix |
1 onion, chopped |
2 1/4 ounces canned sliced ripe olives |
1 cup rice, long grain, uncooked |
1 cup water |
1 cup cheddar cheese, shredded |
Directions:
1. Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
2. Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
3. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.
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