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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
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.