Santa Fe Chicken
From mountainmama 15 years ago
- 15 minutes to make
- Serves 4
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.
Ingredients
- 1 large onion, chopped shopping list
- 1 to 2 tablespoons chopped seeded jalapeno pepper shopping list
- 1 garlic clove, minced shopping list
- 1 tablespoon olive oil shopping list
- 1-1/4 cups reduced-sodium chicken broth shopping list
- 1 can (10 ounces) diced tomatoes and green chilies, undrained shopping list
- 1 cup uncooked long grain rice shopping list
- 4 boneless skinless chicken breast halves (4 ounces each) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1/4 teaspoon ground cumin shopping list
- 3/4 cup shredded reduced-fat cheddar cheese shopping list
- Minced fresh cilantro, optional shopping list
How to make it
- In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add 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 chicken juices run clear.
- 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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