1 tbsp. olive or vegetable oil	1 lb. boneless, skinless chicken thighs, cut into small pieces	� cup chopped onion
1 cup uncooked regular long grain white rice	1 (14� oz.) can chicken broth	1 med. tomato, chopped
1 (4.5 oz.) can Old El Paso chopped green chiles, drained	4 oz. shredded cheddar cheese	1 tbsp. chopped fresh oregano
� cup sour cream

1. Heat oil in large skillet over medium high heat until hot. Add chicken pieces and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink.
2. Add rice, broth, tomato and chiles; mix well. Bring to a boil. Reduce heat to low; cover and simmer for 20 minutes.
3. Remove skillet from heat. Stir in cheese and oregano. Top with spoonfuls of sour cream. Cover; let stand 3 minutes or until thoroughly heated.

Kitchen tip:
If you will be serving this skillet dinner in a decorative dish, garnish it with sour cream after transferring it to the dish. Cover the dish and let it stand for 3 minutes to warm the sour cream.

Make it special:
Just before serving, garnish with sprigs of fresh oregano and chopped fresh tomato.

Serving size: � recipe
Calories: 580
Calories from fat: 260
Dietary exchanges: 3 starch, 4 lean meat, 3 fat OR 3 carbohydrate, 4 lean meat, 3 fat