1 large yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1 tablespoon chopped fresh rosemary
4 cups uncooked white rice
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can chopped green chile peppers
1 (15 ounce) can crushed pineapple, drained
2 cups water
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley
Bring a large pot of water to a boil. Add onion, and cook, stirring occasionally, for 5 minutes or until tender.
Add ginger garlic and salt and basil. Cook over medium heat for 2 minutes, stirring occasionally, or until garlic is tender. Stir in rosemary, white rice, tomato soup, chopped green chile peppers and pineapple.
Stir skillet mixture into chicken mixture. Cook for a few minutes or until chicken is no longer pink.