Ingredients
1 large onion, chopped1 to 2 tablespoons chopped seeded jalapeno pepper1 tablespoon olive oil1 garlic clove, minced1-1/4 cups reduced-sodium chicken broth1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup uncooked long grain rice4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cumin3/4 cup shredded reduced-fat cheddar cheeseMinced fresh cilantro, optional
Preparation
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.
