Santa Fe Chicken

Name: Santa Fe Chicken
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

13 ingredients

3 steps

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

1

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.
2

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°.
3

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