Griff's Kitchen

Ingredients

1 large onion, chopped

1 to 2 tablespoons chopped seeded jalapeno pepper

1 tablespoon olive oil

1 garlic clove, minced

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 cheese

Minced fresh cilantro, optional

Directions

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in 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 10-15 minutes on each side or until a thermometer reads 170°.

Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Source

Originally published as Santa Fe Chicken in Light & Tasty December/January 2007

Taste of Home: https://www.tasteofhome.com/recipes/santa-fe-chicken/