Mexican Chicken And Rice Skillet - cooking recipe

Ingredients

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless chicken breast, 1-inch cubes
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans diced tomatoes, undrained (or rotel)
1 1/4 ounces taco seasoning mix
1 onion, chopped
2 1/4 ounces canned sliced ripe olives
1 cup rice, long grain, uncooked
1 cup water
1 cup cheddar cheese, shredded

Preparation

Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.