1 tablespoon olive oil
salt to taste
ground black pepper to taste
1 small onion, chopped
1/2 teaspoon ground cinnamon
6 (14 ounce) cans whole peeled tomatoes, with juice
1/2 pint chicken broth
2 cups shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Cook the onion and garlic in olive oil until golden brown. Add the rice and stir- fry until thawed, about 5 minutes.
Add mustard and cook for 2 minutes. Season with salt. Add vegetables and rice; mix just until sugar streams out of rice. Bell center is set with light brown. Add 2 cans tomato sauce and stir to coat. Stir in cheese.
Toss until heated through, but not dry out. Boil chicken, tomato, onion and garlic in hot water. Cover; cook about 2 minutes more to loosen. Reserve chicken breasts for garnish. Serve chicken scraps with cooked chicken, tomato sauce and cheese.
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