Fiesta Chicken and Rice Bake

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 2 whole Small Jalapeno Peppers, Minced
• 1/2 cups Red Bell Pepper, Diced
• 4 ounces, weight Baby Bella Mushrooms, Sliced
• 2 whole Scallions, Finely Diced
• 1/2 cups Wild Rice
• 1 cup Chicken Broth
• 1 whole Roma Tomato, Chopped
• 1/4 cups Cilantro, Roughly Chopped, Plus More For Garnish
• 1 teaspoon Ground Cumin, Divided
• 1 teaspoon Chili Powder, Divided
• 2 whole Chicken Breasts
• 1/2 teaspoons Coarse Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 cup Grated Cheddar Cheese

1. Preheat oven to 375 degrees F.
2. Heat the oil in a medium skillet.
3. Add the garlic and jalapeno peppers and bloom for 30 seconds.
4. Add the red bell peppers, mushrooms and scallions.
5. Season with a pinch of salt and pepper and saute 5 minutes.
6. In a small baking dish, combine the rice, broth, tomato, cilantro and sauteed veggies.
7. Sprinkle mixture with half of the cumin and chili powder.
8. On another plate, sprinkle the chicken breasts with salt, pepper, the remaining chili powder and cumin.
9. Cover rice mixture and bake 30 minutes.
10. Remove from oven and place chicken breasts on top of the rice.
11. Sprinkle with cheese, cover and bake 30 more minutes.
12. Remove foil and broil until cheese is nice and bubbly!

olive oil, garlic, peppers, red bell pepper, bella mushrooms, scallions, rice, chicken broth, tomato, cilantro, ground cumin, chili powder, chicken breasts, salt, freshly ground pepper, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/fiesta-chicken-and-rice-bake/ (may not work)