More Great Recipes: Main Dish | Poultry | Stove

Santa Fe Chicken

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Member since 2006

Serves 4 | Prep Time | Cook Time 15-20


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.

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