Southwestern Chicken & Rice
1 tbsp. canola oil
4 boneless, skinless chicken breasts - cut into 1" pieces
1 c. uncooked long-grain rice
2 (10oz.) cans Rotel tomatoes & green chilies, undrained
1 (8oz.) can tomato paste
1/2 c. water
3 green onions, green part only - diced (reserve half for topping)
1 c. shredded cheddar cheese
sour cream for topping
In a medium bowl, mix the tomato paste and water with the 2 cans Rotel tomatoes.
Heat oil in large skillet over medium-high heat. Cook chicken for about 5 minutes, stirring frequently until it is no longer pink.
To the chicken add the rice, tomatoes, and half the diced green onion. Bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until rice is tender. (Add more water if necessary during the cooking time.)
Top mixture with cheese, cover and cook 5 more minutes or until cheese melts.
Serve topped with sour cream and diced green onions.