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
• 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 chiles, 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 thermometer reads 170°.
3. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.