Tuesday, January 4, 2011
2 Tbs. olive oil
1-1/2 lbs. chicken breasts, cut into 1/2-inch wide strips
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 medium onion, chopped
3 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 cup long grain white rice
2 cups chicken broth
1 can (4-oz.) diced green chiles
1 cup grated Monterey Jack cheese
1 cup chopped cilantro leaves
Heat olive oil in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned, but not cooked through (about 5 minutes). Remove chicken from pan and set aside.
Add onion, garlic, and jalapenos to pan, reduce heat to medium, and cook, stirring frequently until onion is translucent (about 5 minutes).
Boil for 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 more minutes.
Makes 4-5 servings.