Chicken and Green Chile Rice

BY EMEALS

INGREDIENTS

1½ lb boneless, skinless chicken breasts, cut into bite-size pieces

2 Tbsp olive oil

3 (8.8-oz) pouches microwavable long grain white rice

3 (4-oz) cans fire roasted diced green chiles, drained

1 (8-oz) carton sour cream

2 (8-oz) pkg shredded pepper Jack cheese

2 large tomatoes, chopped

INSTRUCTIONS

1. Season chicken with salt and pepper, if desired. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 10 to 15 minutes until browned and done, stirring occasionally.

2. Meanwhile, heat rice according to package directions.

3. Remove chicken from heat; stir in rice, green chiles, and sour cream. Top with cheese and tomato; cover and let stand 5 minutes .