Ingredients:
6 boneless skinless chicken breasts
1 (28 ounce) cans diced tomatoes ( do not drain!)
1 medium fresh green chili peppers, seeded and diced small
1 cup long grain rice ( not minute rice)
1 tablespoon tbsps butter
1 (14 1/2 ounce) cans chicken broth
1/4 cup water
1 (8 ounce) containers sour cream
Directions:
Grill or saute chicken breasts until done and no longer pink inside. Cover loosely with foil and set aside.
Simmer tomatoes and chile pepper in a large saucepan on low until tomato juice starts to thicken slightly peppers are soft; about 10 minutes.
While tomatoes and pepper are simmering, cook rice by melting butter in medium saucepan, stir in rice and saute 1 minute. Add chicken broth and water, bring to a boil; reduce heat, cover and simmer 15 minutes or until broth is absorbed.
When rice is done, mix together the tomatoes and sour cream, heat until warmed through. Add rice.
Serve chicken on rice or vice versa.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.