This homey meal is a real crowd pleaser. To make it even easier to make, buy pre-cut chicken tenders. Prep and Cook Time: 45 minutes. Notes: This dish gets a little heat from jalapeño chiles, but it's nicely tamed by the mild cheese. If you'd prefer something less spicy, simply omit one of the peppers.
Sunset FEBRUARY 2007
1. Heat olive oil in a large frying pan (with sides at least 2 in. high) 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.
2. Add onion, garlic, and jalapeños to pan, reduce heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes. Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes.
3. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes.
4. Remove pan from heat and stir in chiles, cheese, and cilantro. Serve immediately.
Note: Nutritional analysis is per serving.
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