As seen at http://www.tasteofhome.com/recipes/santa-fe-chicken.
Budget some time for this one–60-75 minutes probably. It always takes longer to cook than I want it to, and the cooking times shown in the Taste of Home recipe site are not accurate for cooking in a Dutch oven like I do. I’m not sure if it’s quicker in a skillet.
Ingredients:
- 1 Onion, Large, Chopped
- 1 Jalapeno, Chopped
- 1 Tbsp Olive Oil
- 1 Garlic Clove, Minced
- 1 1/4 Cups Chicken Stock or Broth
- 1 Can Rotel
- 1 Cup Wild or Long Grain Rice, Uncooked
- 2-4 Boneless Skinless Chicken Breasts
- Salt
- Pepper
- Cumin
- Cheddar Cheese, Grated
- Fresh Cilantro, Minced
Directions:
In a large skillet or Dutch oven that you can cover, sautee the onion and jalapeno in the olive oil until tender. Add the garlic and cook for another minute or so.
Stir in the broth/stock and the Rotel and bring to a boil.
Stir in the rice and cover. Let this cook for about 15 minutes before you put the chicken in.
Season the chicken breasts with salt, pepper and cumin and then put them in the pot/skillet. Cover and let them cook for at least 15 minutes a side, turning. After both sides have cooked for 15-20 minutes, check for doneness with a thermometer. 165-170 degrees is perfect.
After they are done, remove from heat and sprinkle with grated cheese. Cover and let it melt for a few minutes. I like to stir in the cilantro with the rice and serve on warmed plates.