Quick, Easy -N- Fast South-of-the-Border Chicken Skillet Recipe

4 small, skinless, boneless chicken breast halves
2 t. cooking oil
1/3 C. sliced green onions
1 clove garlic, minced
1 T. chili powder
1/8 t. ground cumin
1/8 t. pepper
1 14 1/2 oz. can tomatoes, cut up
1 1/4 C. chicken broth
3/4 C. long-grain rice
1/4 C. picante sauce or salsa
sour cream

In a large skillet, quickly brown chicken breast halves in hot cooking oil over medium-high heat, turning once. Remove chicken from skillet. Add green onions, garlic, chili powder, cinnamon, cumin and pepper to skillet. Cook and stir for 1 minute.

Remove skillet from heat. Carefully stir undrained tomatoes, chicken broth and long-grain rice into vegetables in skillet. Return skillet to heat and bring to boiling. Arrange chicken breast halves on top of rice mixture. Reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.

Spoon picante sauce or salsa over chicken. Cover and heat for 1 minute more. Serve with sour cream.

Makes 4 servings.


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