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<blockquote data-quote="moreluck" data-source="post: 288444" data-attributes="member: 1246">Southwest Chicken Skillet &nbsp;1 tablespoon Vegetable oil 1/2 cup Water4 Boneless, skinless chicken breasts cut in 1 inch chunks3 Green onions thinly sliced1 cup Long grain rice uncooked1 cup Shredded cheddar cheese 2 -10 ounce Ro-tel Diced Tomatoes in sauce Use mild to hot according to your tastesSour cream optional&nbsp;Instructions:&nbsp;Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired.For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.</blockquote>

[QUOTE="moreluck, post: 288444, member: 1246"] [B]Southwest Chicken Skillet [/B] 1 tablespoon Vegetable oil 1/2 cup Water 4 Boneless, skinless chicken breasts cut in 1 inch chunks 3 Green onions thinly sliced 1 cup Long grain rice uncooked 1 cup Shredded cheddar cheese 2 -10 ounce Ro-tel Diced Tomatoes in sauce Use mild to hot according to your tastes Sour cream optional [B]Instructions:[/B] Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve. [/QUOTE]

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