Santa Fe Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large onion, minced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 1/4 cups reduced fat free chicken broth
• 1 (10 ounce) can diced tomatoes with green chilies, undrained (rotel)
• 1 cup uncooked long-grain rice
• 16 ounces boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 3/4 cup shredded reduced-fat cheddar cheese

Recipe

• 1 saute the onion and garlic in large skillet until tender. add broth and tomatoes/chillies and bring to a boil. stir in rice. stir for a minute. reduced heat to a simmer.
• 2 sprinkle the chicken with the salt, pepper and cummin. place over rice mixture. cover skillet and simmer for 10 minutes. stir rice and turn chicken over for additional 5-10 minutes until chicken juices are clear. remove from heat and sprinkle chicken with cheese; cover let stand for 5 minutes.
• 3 the hardest thing with this recipe is to get all the rice cooked all the way through. the original recipe didn't call for stirring the rice while cooking but we can't figure out a way to get it all cooked without doing so.