Picante Chicken and Rice

Ingredients

• 1 Tbsp. olive oil
• 3/4 cup chopped onion
• 2 garlic cloves, pressed
• 1 can chicken broth
• 1 cup mild picante sauce
• 6 boneless, skinless chicken breast halves
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• salt and pepper
• 1 cup long-grain white rice, uncooked
• 1 medium tomato, chopped
• 1/2 cup shredded Monterey Jack cheese

Directions

In large skillet, heat oil over medium high heat. Add onion and garlic; cook and stir until onion is tender. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet. Arrange chicken over rice. Cover tightly; reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed and chicken is no longer pink in the center. Top with tomato and cheese before serving.

By Robin from Washington, IA