Prep: 5 minutes, Cook: 29 minutes, Serve 4 (1 1/2 cup)

Ingredients:
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
12 ounces boneless skinless chicken breasts, cut into strips
2 tablespoons LAND O LAKES Butter
1 1/2 cups uncooked long- grain rice
1 medium onion, sliced
1 1/2cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 small (1/2 cup) green bell pepper, chopped
4 ounces (1 cup) LAND O LAKES Cheddar Cheese, shredded

Method:
1. Place chili powder, salt, cumin and pepper in large resealable plastic food bag; add chicken strips. Tightly seal bag. Turn bag several times to season chicken.

2. Melt butter ¡n 12-inch skillet until sizzling; add seasoned chicken strips. Cook over medium-high heat, stirring occasionally, until lightly browned (4 to 5 minutes). Stir in rice and onion.

3. Continue cooking, stirring occasionally, until lightly browned (3 to 4 minutes). Stir in water and tomatoes. Continue cooking until mixture comes to a boil (4 to 6 minutes).

4. Reduce heat to low. Cover; cook until liquid is absorbed (18 to 22 minutes). Remove skillet from heat. Stir in green pepper; sprinkle with cheese.

5. Cover; let stand until cheese ¡s melted (2 to 3 minutes).

Spanish Chicken and Rice Recipe