Santa Fe Chicken
CATEGORIES
INGREDIENTS
  • Cooking Time: 15-20
  • Servings: 4
  • 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
DIRECTIONS
  1. In a large skillet, saute the onion, jalapeno and garlic in oil until tender.
  2. Add broth and tomatoes; bring to a boil.
  3. Stir in rice.
  4. Sprinkle chicken with salt, pepper and cumin; place over rice mixture.
  5. Cover and simmer for 10 minutes.
  6. Turn chicken; cook 5-10 minutes longer or until juices run clear.
  7. Remove from the heat.
  8. Sprinkle with cheese; cover and let stand for 5 minutes.
  9. Garnish with cilantro if desired.
RECIPE BACKSTORY
Another one from Light and Tasty magazine. I just need to remember to get the right kind of rice to make it.