Chicken and rice are dressed up with a zippy sauce for a complete meal that’s ready in a dash. Garnished with fresh cilantro, it’s a festive weeknight supper or special occasion menu. –Jon Carole Gilbreath of Tyler, Texas
- 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
- 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.
Originally published as Santa Fe Chicken in Light & Tasty December/January 2007, p13
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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