1 tablespoon Pure Wesson® Vegetable Oil
8 chicken drumsticks or thighs (8 drumsticks = about 2-1/2 lb)
1 cup long-grain white rice, uncooked
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 cup water
1/4 cup thinly sliced green onions, divided
1/2 cup shredded reduced fat Cheddar cheese
|% Daily Value|
|Total Fat||11 g||16%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||1 g||5%|
|Vitamin C||5 mg||9%|
|Vitamin A||432 iu||9%|
Heat oil in large skillet over medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from skillet; keep warm.
Add rice to drippings in skillet; stir to coat. Cook over medium heat 3 to 5 minutes or until rice browns a bit, stirring occasionally. Stir in undrained tomatoes, tomato sauce, water and about half of the onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low; simmer 20 minutes or until drumsticks are no longer pink in center and juices run clear (180°F).
Sprinkle chicken with cheese and the remaining onions; cover. Cook an additional 5 minutes or until cheese melts, liquid is absorbed and rice is tender.
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