Pepper Jack Chicken and Rice Skillet

By cecelia26_

Ingredients

• 4 (4 oz.) boneless, skinless chicken breast halves
• 1-1/2 tsp. ground coriander
• 1 tsp. paprika (preferably smoked)
• 2 tsp. canola oil or unsalted butter
• 1 cup long grain white rice
• 2 cups low sodium chicken broth
• 1 large tomato, chopped
• 4 green onions, sliced
• 4 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese, diagonally halved
• 1/4 cup chopped fresh cilantro (optional)

Preparation

Step 1

Pound chicken between plastic wrap to an even 1/2-inch thickness. Sprinkle coriander and paprika over chicken. Heat oil in large deep skillet over medium heat. Add chicken, seasoned sides down. Cook until chicken is cooked through. Transfer chicken to a plate; set aside.

•
Add rice to same skillet; cook and stir 30 seconds. Add broth; bring to a boil over high heat. Reduce heat to medium low; cover and simmer 15 minutes.

•
Stir tomato and onions into rice. Place chicken and any juices from plate over rice; top with cheese. Cover; simmer over low heat until liquid is absorbed and cheese has melted, about 4 minutes.