Mexican Chicken Skillet Dinner

• 1/4 cup flour
• 3/4 teaspoon seasoning salt
• 1 lb boneless skinless chicken breast, cubed
• 2 tablespoons vegetable oil
• 29 ounces canned tomatoes, diced and undrained
• 1 1/4 ounces taco seasoning mix
• 1 cup celery, thinly sliced
• 1 small onion, chopped
• 2 1/4 ounces ripe olives
• 1 cup long grain rice, uncooked
• 1 cup water
• 2 ounces cheddar cheese, shredded

1. Combine flour and seasoned salt in Ziploc bag. Add chicken. Seal and shake to coat chicken.
2. Brown chicken in large skillet in oil over medium high heat. Add remaining ingredients, except cheese, and bring to a boil.
3. Cover, reduce heat and simmer 25 minutes until rice is tender and liquid is absorbed.
4. Serve with sprinkled cheddar cheese.

flour, seasoning salt, chicken, vegetable oil, tomatoes, taco, celery, onion, olives, long grain rice, water, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-skillet-dinner-225489 (may not work)