Chicken w/ Chile-Cheese Rice

2 T. olive oil
1 ½ lbs. boneless, skinless chicken breasts, cut into ½ in. strips
1 t. kosher salt
½ t. freshly ground black pepper
1 med. onion, chopped
3 garlic cloves, minced
2 jalapeno chiles, seeded & finely chopped
1 C. long-grain white rice
2 C. chicken broth
1 can (7 oz.) whole green chiles, drained & chopped
1 C. grated Monterey Jack cheese
1 C. cilantro leaves, coarsely chopped

Heat olive oil in a large frying pan (with sides at least 2 in. high) over med-high heat. Sprinkle chicken with salt & pepper & cook, stirring often, until lightly browned but not cooked through, about 5 min. Remove chicken from pan & set aside.
Add onion, garlic & jalapenos to pan, reduce heat to med. & cook, stirring frequently, until onion is translucent, about 5 min. Add rice & cook, stirring, 1 min. more, then pour in broth & bring to a boil. Boil rice 5 min, then reduce heat to a simmer, cover pan, and cook 15 min.
Return chicken to pan & cook until rice is tender, liquid is absorbed, & chicken is cooked through, about 5 min.
Remove pan from heat & stir in chilies, cheese & cilantro. Serve immediately.
4 servings.