• 1 Tbsp vegetable oil 15 mL
• 1/3 cup diced Spanish onion 75 mL
• 2 tsp minced garlic 10 mL
• 1 tsp ground cumin 5 mL
• ½ lb boneless, skinless chicken breast, cut into strips 250 g
• 1 cup UNCLE BEN'S® CONVERTED® Rice 250 mL
• ¼ cup diced red or green pepper 50 mL
• 2 cups chicken broth 500 mL
• 1 tomato, diced
• 1 cup shredded Monterey Jack or Cheddar cheese 250 mL
• Chopped cilantro (optional)

1. Heat oil in large frypan. Add onion, garlic and cumin; sauté 2 to 3 minutes. Add chicken and cook until lightly browned. Add rice and pepper, stirring until rice is well coated.
2. Stir in chicken broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
3. Add tomatoes and cheese. Cover and allow to stand for 5 minutes. If desired, garnish with cilantro.

Makes 4 servings
(Prep time: 10 minutes; Cook time: 25 to 30 minutes)