Mexican Chicken and Rice Skillet

Quick and easy chicken and rice with a Mexican flair. A Southern Living recipe.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
• 3⁄4 teaspoon seasoning salt
• 1  lb boneless chicken breast, 1-inch cubes
• 2  tablespoons  vegetable oil
• 2 (14 1/2ounce) 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

Directions

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