We enjoyed this for dinner this weekend, and it was so simple and filling...and tasted and looked like it came from a Mexican restaurant or Applebee's or something, that I just had to share it with you!
Preparation Time: about 25 minutes
Total Time: about 50 minutes, including cooking time
1. Heat oil in large skillet over medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from skillet; keep warm.
2. Add rice to drippings in skillet; stir to coat. Cook over medium heat 3-5 minutes or until rice browns a bit, stirring occasionally. Stir in undrained tomatoes, tomato sauce, water, and about half of the green onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low; simmer 20 minutes or until chicken is no longer pink in the center and juices run clear (180 degrees).
3. Sprinkle chicken with cheese and the remaining onions; cover. Cook an additional 5 minutes or until cheese melts, liquid is absorbed, and rice is tender.
Hi! I'm Julieanne! You'll find me in the kitchen trying new Trim Healthy Mama recipes, loving God, and carrying out that love as I bless my husband and teen daughters.
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