SANTA FE CHICKEN

Ingredients:
1 large onion, chopped
1 to 2 T chopped seeded jalapeno pepper
1 garlic clove, minced (I'm married to an Italian - I put 4)
1 T olive oil
1 1/4 C reduced-sodium chicken broth (I used the regular and I used the whole can)
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 C uncooked long grain rice
4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
3/4 C shredded cheddar cheese
Minced fresh cilantro, optional (I put the cilantro in and cooked it with the rice instead of using as a garnish - it is too good to just use as a garnish!!!)

Directions:
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 minutes. Turn chicken; cook 5-10 minutes longer or until juices run clear.

Recipe shared by Darlene Renzzulla. She found it in Light & Tasty magazine and added her special touches.