Mexican Chicken and Rice.

Chris loves chicken and he loves rice. I'm always trying to find ways to make chicken and rice new and exciting.

The other day I was looking in the cupboard to see what I could come up with and after a couple tweaks here and there I created a new Chris favorite.

2 chicken breast, cut into bite size pieces
1 cup uncooked rice
1 can diced tomatoes
1 can finely diced black olives
1 tbsp chili powder
1 tbsp cumin
1 cup water
1 clove of garlic- chopped
2 tbsp salsa
1/2 cup shredded cheddar cheese

Garnish- sour cream and green onions.

I started with browning chicken pieces in a large skillet. Adding the tomatoes, olives, garlic, cumin, chili powder salsa, water and rice. Bring to a simmer, add a cover for 20 minutes on med-low heat, stirring occasionally. Once the rice was tender, I stirred in the cheddar cheese. I let it sit covered for 5 mins then served with a small dollop of sour cream and chopped green onions on top.