Mexican Chicken
- 1 pound(or more) skinless, boneless chicken breast, cut up
- 1 can of Italian style/flavored tomato paste (very important you get the flavored kind)
- 1 package of yellow rice (5 0z...has to be the YELLOW rice)
- 1 can of chopped green chiles (4.5oz.)
- 1 package of shredded cheese(either cheddar or monterey jack)
- green olives(optional)
Start the yellow rice first because it takes 20 minutes, then cook chicken in the skillet until completely cooked, add the tomato paste and green chiles and the rice, mix well, and then cover in cheese and put the sliced olives on top. Then, put the lid on for a few minutes until the cheese melts good and that's it.