Italian Chicken And Rice

• 1 (10 ounce) package chicken tenders (skinless)
• 1 (8 ounce) can diced tomatoes
• 1 cup white rice, uncooked
• 16 ounces chicken broth
• 1 tablespoon Italian spices
• 1/2 cup extra- sharp white cheddar cheese
• 1 -2 teaspoon garlic powder (optional)

1. I use the eye and palm method of measuring my herbs. So the above measurements are estimated.
2. Shred cheese and set aside. I use 1/2 the brick. Cover or it will get hard.
3. Cut chicken into bite sized pieces.
4. I use either the tenders or 2 boneless skinless breast. depends on what's in the freezer.
5. In large skillet (w/lid) add broth, tomatoes w/juice, crumble Italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. I start w/ just a small palm full. Bring broth to low boil. Stir in rice and chicken.
6. Reduce heat to low simmer and cover. set timer for 20 minute.
7. Stir in cheese and serve hot -- or warm.
8. This is one of my partners favorites, and I always add more garlic for him --.
9. Enjoy!

chicken tenders, tomatoes, white rice, chicken broth, italian spices, extra sharp white cheddar cheese, garlic

Taken from www.food.com/recipe/italian-chicken-and-rice-214511 (may not work)