2 cups uncooked white rice
1 (13 ounce) package fajita style cooked chicken
2 cups shredded Cheddar cheese
1/4 cup chopped onion
1/2 cup chopped green bell pepper
6 chicken breast halves, cut into 1 inch cubes
salt and pepper to taste
1 (14 ounce) can whole peeled tomatoes with green chile peppers, drained
1/4 cup chopped green onions
1 cup chopped celery
1 cup shredded mozzarella cheese
Rinse rice and set aside to dry.
In a large bowl, mix cooked chicken, Cheddar cheese, onion, green pepper, chicken, celery and bell pepper. Season with salt and pepper. Cover and let stand overnight to harden.
Preheat an outdoor grill for high heat.
Remove chicken from the liquid mixture, transfer to a shallow plate and sprinkle with the rice. Flip and sprinkle the cheese over the chicken. Use a sharp knife to make slices of chicken. Place on the prepared grill and turn to coat. Season with salt and pepper to taste. Cook 5 to 6 minutes per side, or until chicken is cooked through.