Santa Fe Chicken and Rice

By MaryLou Kolonyi

You know one of those recipes that you clip out of a magazine, then make some changes for yourself, pass it on to a friend who makes some more changes, and you end up with a recipe that is similar to how it started, but so much better? That is the kind of recipe we have today. Santa Fe Chicken and Rice was clipped by Kristin Hammett from a website (now forgotten!) and modified by her, then modified a bit more by Rachel, and then… Well, I’m sure we could go on. This is a one-pot, quick & easy dish that will be loved by adults and kids alike!

Santa Fe Chicken and Rice

1 chopped onion
2 T chopped jalapeno
1 minced garlic clove
1 T oil
4 c chicken broth
1 can diced tomatoes and chilies (10 oz)
1 tsp pepper
1 tsp chili powder
1 tsp cumin
2 c uncooked rice
4 boneless chicken breast halves (Sprinkle with a little more salt, pepper, and cumin)
3/4 c cheddar cheese
fresh cilantro

In a skillet, saute onion, jalapeno, and garlic in oil. Add broth, tomatoes, and spices; bring to a boil. Stir in rice.

Place chicken pieces over rice mixture. Cover and simmer for 10 minutes. Turn chicken; cook 5-10 minutes longer.

Remove from heat. Sprinkle with cheese and cilantro. Cover and let stand for 5 minutes.

Serve with sour cream, salsa, chips, or tortillas!


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