MEXICAN CHICKEN AND RICE SKILLET

Mexican Chicken and Rice Skillet image

Make and share this Mexican Chicken and Rice Skillet recipe from Food.com.

Provided by DonnaColorado Johns

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

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