Santa Fe Chicken
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.
Pairs Well With
Another one from Light and Tasty magazine. I just need to remember to get the right kind of rice to make it.