Mexican Chicken And Rice Skillet

• 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

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.

flour, seasoning salt, chicken breast, vegetable oil, tomatoes, taco, onion, olives, rice, water, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-and-rice-skillet-406293 (may not work)