Chicken with Chile-Cheese Rice

Chicken with Chile-Cheese Rice Yield: 6-8 servings 1 lb boneless, skinless chicken breasts 1 md onion, chopped 2 sm jalapeños, diced 4 cloves of garlic, minced 2-1/2 c low-sodium chicken broth 3 (13-1/2 oz) cans mild diced green chiles 1 c reduced-fat colby jack cheese 1 c fresh cilantro, chopped 1 c uncooked brown rice Boil chicken in water for 15 to 20 minutes, until completely cooked and no longer pink. Shred and set aside. Spray large skillet with PAM. Add onion, garlic, and jalapenos to pan. Set 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 for about 30 minutes. Return chicken to the pan and cook until rice is tender, liquid is absorbed, and chicken is heated through, about 5 minutes. Remove pan from heat and stir in chiles, cheese, and cilantro until cheese is melted. Garnish with a sour cream and chopped cilantro.