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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken and rice are dressed up with a zippy sauce for a complete meal thatâs ready in a dash. Garnished with fresh cilantro, itâs a festive weeknight supper or special occasion menu. âJon Carole Gilbreath of Tyler, Texas 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 meat thermometer reads 170°.
3. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.
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