2 large boneless, skinless chicken breasts (cut into small pieces)
3 green onions thinly sliced
2 Tbsp. Bell Pepper thinly diced (optional)
1 Tbsp. Vegetable Oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 cup Uncle Ben’s Original rice
1 can Rotel tomatoes
1 can of chicken broth
1 cup grated cheddar cheese
Heat oil in a lidded pan or skillet. Add onions and peppers and cook for about a minute. Add the chicken and cook until the meat is no longer pink. Add the salt, pepper, cumin, chili powder and rice and toss to coat the rice and chicken with the spices and simmer for about 30 seconds. Add tomatoes and chicken broth, stir, cover and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove pan from heat and sprinkle with grated cheese and cover for a few minutes to allow cheese to melt.