Shelly's Recipe

ARROZ CON POLLO - Easy

Category: Chicken

1 purchased roasted chicken
1 can (14.5 oz) diced tomatoes (undrained)
1 can (4 oz) diced green chilies (undrained)
1 cup frozen peas
1/3 cup pitted green olives, sliced
1 pouch (8.8 oz) cooked Spanish-style rice
1/3 cup shredded Monterey jack cheese

Remove chicken meat from bones, discarding skin and bones. Tear chicken into large pieces. Measure 3 cups; reserve remainder for another use.

In large skillet, combine tomatoes, chilies, peas and olives. Bring to a boil. Stir in rice and the 3 cups chicken; heat through. Top each serving with cheese. Serves 4