• 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

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.

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