Ingredients
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1 large onion, chopped
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1 tablespoon olive oil
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1 1/4 cups chicken broth
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1 lime, juice of
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1 (10 ounce) can diced tomatoes with green chilies, undrained
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1 cup long grain rice, uncooked
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4 boneless skinless chicken breasts
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cumin
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3/4 cup cheddar cheese, shredded
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1 garlic clove, minced
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2 tablespoons jalapenos, seeded and minced
Instructions
- Sprinkle chicken breasts with salt, pepper and cumin and set aside.
- In large skillet, saute onion, garlic and jalapeno in olive until tender.
- Add broth, lime juice and tomatoes and bring to a boil.
- Stir in rice.
- Place chicken over rice mixture.
- Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
- Remove from heat and sprinkle with cheese.
- Cover and let stand until cheese melts (approx. 5 minutes).
- Garnish with chopped cilantro and lime wedges.