Ingredients
1
tablespoon olive or vegetable oil
1
lb. boneless skinless chicken thighs, cut into small pieces
1/4
cup chopped onion
1
cup uncooked regular long-grain white rice
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
medium tomato, chopped
1
(4.5-oz.) can chopped green chiles, drained
4
oz. (1 cup) shredded Cheddar cheese
1
tablespoon chopped fresh oregano
1/2
cup sour cream
Preparation
Heat oil in large skillet over medium-high heat until hot. Add chicken pieces and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink.
Add rice, broth, tomato and chiles; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
Remove skillet from heat. Stir in cheese and oregano. Top with spoonfuls of sour cream. Cover; let stand 3 minutes or until thoroughly heated.
