Tex-Mex Chicken and Rice

This recipe is from Ree Drummond of the Food Network.  When it arrived in my mailbox I immediately recognized as a serious kid pleaser.  I was not disappointed,  The whole family thought it was great and so it found it's way into my cookbook.  Despite the rather long list of ingredient it comes together quickly thanks in part to its use of microwavable rice and left over chicken.  This recipe also makes a lot so use a deep 12" skillet.

In a deep skillet, heat the oil over medium-high heat.  When the oil  is hot add the garlic, onion and all the spices. Cook, stirring often, until the onion has softened and the seasonings have toasted, about 2-3 minutes.

 Add the tomatoe sauce, diced tomatoes and green chiles, shredded chicken and both bags of rice.  Stir together and cook until everything is heated through and beginning to absorb some of the liquid, about 5 minutes.  Turn heat to low and sprinkle the shredded cheese over the top.  Cover and allow the cheese to melt completely, 2-3 minutes.  

Notes:

1. A store bought rotisserie chicken makes this dish even easier.
2. I'd never used these before but they sure made this dish easy and quick to prepare,  However, your own home cooked rice works just fine.