TEX-MEX SKILLET CHICKEN

Tex-Mex Skillet Chicken image

Provided by Vicki Butts (lazyme)

Time 40m

Number Of Ingredients 13

1 lb chicken breasts, boneless and skinless, cut into strips
1 tsp ground cumin
1 tsp salt
2 Tbsp vegetable oil
1 onion, coarsely chopped
1 small green bell pepper, coarsely chopped
1 clove garlic, minced
1 c instant rice
1 c picante sauce
1/2 c chicken broth
3/4 c colby cheese, shredded or monterey jack cheese, shredded
1 tomato, seeded and chopped
1/2 c sliced ripe olives

Steps:

1. Combine chicken, cumin and salt, tossing to coat; set aside.
2. Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
3. Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
4. Stir in rice, picante sauce and broth, mixing well.
5. Bring mixture to a boil; cover.
6. Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
7. Sprinkle with cheese; cover and let stand for 10 minutes.
8. Sprinkle with tomato and olives; serve with additional picante sauce.