A favorite of ours that combines chicken, rice, tomatoes, onions and peppers into a delicious Mexican inspired skillet meal that is ready in just 30 minutes!
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2cans (14.5 oz. each)diced tomatoes, drained or 4 c. diced fresh tomatoes
1/2 cup onion, finely chopped
1 green pepper, chopped(optional)
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup dry long-grain rice
2 cupschicken broth
1 1/2cupscooked chicken, cubed
1 tbspchopped olives(optional)
In skillet, melt butter, then add tomatoes, onion, pepper, salt and garlic powder. Cook for about 5 minutes.
Add rice and broth. Cook on low heat until rice is done and broth absorbed.
Add chicken and and olives, if adding, and heat through.
If you want to make this recipe with fresh boneless chicken breast or thighs, you will need about ¾ lb. of raw meat to get the 1 ½ c. cooked, diced meat. Obviously, you will also need to cook the chicken, but I think that's a given! :)