Spanish Chicken & Rice

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts (about 1 lb)
• 2/3 cup long grain brown rice
• 1 1/2 cups fat free chicken broth
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 1 medium onion, chopped (about 1/2 cup)
• 2 garlic cloves, finely chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/2 cup monterey jack cheese, shredded (2 ounces)

1. Heat oil in 10-inch skillet over medium heat.
2. Cook chicken in oil 8 - 10 minutes, turning once, until light brown.
3. Drain fat from skillet.
4. Stir remaining ingredients except cheese into skillet with chicken.
5. Heat to boiling; reduce heat.
6. Cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender.
7. Sprinkle with cheese.

vegetable oil, chicken breasts, long grain brown rice, chicken broth, chili powder, cumin, sugar, cayenne pepper, onion, garlic, tomatoes, monterey jack cheese

Taken from www.food.com/recipe/spanish-chicken-rice-407431 (may not work)