Chicken With Chile-Cheese Rice

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1/2-in.-wide strips
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 jalapeno chiles, seeded and finely chopped
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (7 oz.) whole green chiles, drained and chopped
• 1 cup grated Monterey Jack cheese
• 1 cup cilantro leaves, coarsely chopped

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 jalapenos 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.
5. Note: Nutritional analysis is per serving.

olive oil, chicken breasts, coarse kosher salt, freshly ground black pepper, onion, garlic, chiles, longgrain white rice, chicken broth, green chiles, grated monterey, cilantro

Taken from www.myrecipes.com/recipe/chicken-with-chile-cheese-rice (may not work)