Santa Fe Chicken

By Cindy_Wicker

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

Details

Servings 4

Preparation

Step 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.
Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a meat thermometer reads 170°.
Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1 cup rice mixture equals 412 calories, 11 g fat (4 g saturated fat), 78 mg cholesterol, 966 mg sodium, 44 g carbohydrate, 2 g fiber, 33 g protein.