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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 690 | ||
Calories from Fat: 201 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 191.4mg | 59 % | |
Sodium 531.4mg | 18 % | |
Potassium 857.3mg | 23 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 43.9g | ||
Protein 71.4g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 690
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