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.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 201 (29%)|
|Amt Per Serving||% DV|
|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 %|
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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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