Southwest Chicken Skillet

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1 cup uncooked long grain rice
• 2 (10 ounce) cans diced tomatoes with green chilies, in sauce
• 12 cup water
• 3 green onions, sliced
• 1 cup cheddar cheese, shredded
• sour cream (to garnish)

1. Heat oil in large skillet.
2. Reserve 2 tablespoons onions.
3. Cut chicken into 1 inch chunks.
4. Cook chicken in hot oil about 5 minutes, stirring frequently, or until no longer pink.
5. Stir in rice, tomatoes, water, and onions and bring to a boil.
6. Cover, reduce heat to low; cook for 20 minutes or until rice is tender.
7. Stir chicken and rice.
8. Top with cheese and reserved 2 tablespoons green onions.
9. Cover and cook 5 minutes more or until cheese melts.
10. Serve with sour cream if desired.

olive oil, chicken breasts, long grain rice, tomatoes, water, green onions, cheddar cheese, sour cream

Taken from www.food.com/recipe/southwest-chicken-skillet-378256 (may not work)