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onion garlic olive oil chicken broth tomatoes long grain rice chicken breasts salt black pepper ground cumin Cheddar cheese
Viewed: 85 - Published at: 8 years agoIngredients
- 1 large onion, minced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 14 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
- 12 teaspoon salt
- 14 teaspoon black pepper
- 14 teaspoon ground cumin
- 34 cup shredded reduced-fat cheddar cheese
Method
- 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.
- 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.
- 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.
