Mexicali Chicken & Rice Skillet

• One 6 oz. package Farmhouse(R) Chicken Rice
• 3/4 lb. sliced, boneless, skinless chicken
• 1/2 cup chopped onion
• 1 Tablespoon butter or margarine
• 1-1/4 cups water
• One 14.5 oz. can diced tomatoes, undrained
• 1 cup frozen corn kernels, thawed
• One 4.5 oz. can diced green chilies
• 2 teaspoons chili seasoning
• 1/2 cup sour cream
• 1/4 cup chopped cilantro, divided
• 1-1/2 cups grated cheddar cheese

1. In a large skillet, brown chicken and onion in butter or margarine.
2. Add water, tomatoes, corn, chilies, chili seasoning, rice and contents of seasoning packet; bring to a boil.
3. Reduce heat, cover and cook 20 minutes or until liquid has been absorbed.
4. Stir in sour cream and 2 Tablespoons cilantro.
5. Top with cheese, cover and let stand 5 minutes.
6. Before serving, top with remaining 2 Tablespoons cilantro.

chicken rice, chicken, onion, butter, water, tomatoes, corn kernels, green chilies, chili seasoning, sour cream, cilantro, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/mexicali-chicken-rice-skillet-50145170 (may not work)