1 tablespoon Pure Wesson*
8 chicken drumsticks or thighs
( 8 drumsticks = about
2 1/2 pounds)
1 cup long-grain white rice,
2 10-ounce cans Ro*Tel* Original
Diced Tomatoes & Green Chilies,
1 8-ounce can Hunt’s* Tomato Sauce
1/2 cup water
1/4 cup thinly sliced green
1/2 cup shredded Cheddar cheese
( 2 ounces)
Heat oil in a large skillet over medium-high heat. Add chicken; cook until
golden brown on all sides, turning occasionally. Remove chicken from the skillet;
Add rice to the drippings in the pan; stir to coat. Cook over medium heat for 3-5
minutes, stirring occasionally, or until rice browns a bit. 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 and simmer for 20 minutes, or until the
drumsticks are no longer pink in the center and juices run clear ( 180°F).
Sprinkle chicken with cheese and remaining onions. Cover and cook an additional
5 minutes, or until cheese is melted, liquid is absorbed and rice is tender.
Makes 8 servings.
Brands may vary by region; substitute a similar product.