• Cooking Time: 15-20
  • Servings: 4
  • Preparation Time:


  • 1 large onion, chopped
  • 1 to 2 tablespoons chopped seeded jalapeno pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup uncooked long grain rice
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 3/4 cup shredded reduced-fat cheddar cheddar
  • Minced cilantro, optional


  • In a large skillet, saute the onion, jalapeno and garlic in oil until tender.
  • Add broth and tomatoes; bring to a boil.
  • Stir in rice.
  • Sprinkle chicken with salt, pepper and cumin; place over rice mixture.
  • Cover and simmer for 10 minutes.
  • Turn chicken; cook 5-10 minutes longer or until juices run clear.
  • Remove from the heat.
  • Sprinkle with cheese; cover and let stand for 5 minutes.
  • Garnish with cilantro if desired.


Another one from Light and Tasty magazine. I just need to remember to get the right kind of rice to make it.

Categories: Main Dish  Poultry  Stove 

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