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 diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded cheddar cheese
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 degrees.
Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Side Note: I used Alymer's fire roasted red pepper tomatoes (diced) instead of the diced tomatoes with green chilies.
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