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 10 ounce cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 8 ounce can Hunt's® Tomato Sauce
1/2 cup water
1/4 cup thinly sliced green onions, divided
1/2 cup shredded reduced fat cheddar cheese
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 degrees 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.
Per Serving: cal. (kcal) 285, Fat, total (g) 12, chol. (mg) 99, sat. fat (g) 3, carb. (g) 25, fiber (g) 1, pro. (g) 24, vit. A (IU) 437, vit. C (mg) 5, sodium (mg) 544, calcium (mg) 131, Percent Daily Values are based on a 2,000 calorie diet