Acapulco Chicken

Acapulco Chicken

Makes 4 servings.

2 onions, finely chopped
1 clove garlic, minced
1-2 tablespoons oil
2 pounds boneless, skinless chicken breasts, cut into finger-sized
1/2 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon ground cumin
2 cups chicken broth
1 cup Minute Rice, uncooked

Sauté onion and garlic in the oil. Season the chicken with salt and pepper, and brown lightly in the seasoned oil.

Add the tomatoes, jalapeno, cumin and stock. Heat to boiling, cover, and simmer for 4-5 minutes.

Add the rice and cover. Cook until rice and chicken are tender and liquid has been mostly absorbed.