2largebell peppers, seeds and veins removed, and sliced into thin strips
10ouncescanned diced tomatoes with chilies(such as Ro-Tel)
2½cupslow-sodium chicken stock (or you can use water instead)
¼cupshredded Mexican blend cheese
Chopped, fresh cilantro (optional)
Make the chicken
Preheat the oven to 425° F. Have ready a 9-inch x 13-inch baking dish.
Slice through the chicken breasts to make each into two thinner halves. Place the chicken pieces in the baking dish, and coat both sides with the extra virgin olive oil.
Mix together in a small dish the cumin, oregano, chili powder, garlic powder, salt, and pepper. Rub this spice mixture on all of the chicken pieces, both sides. Sprinkle the strips of bell pepper over the chicken, turning them a few times to coat them with some of the oil.
Bake the chicken and peppers for 20-25 minutes until the chicken is cooked through and there is no pink remaining. Remove the pan from the oven and cover it with foil. Let the chicken rest for 10 minutes.
Meanwhile, make the rice
Pour the diced tomatoes with chilies and the chicken stock (or water) into a large saucepan. Bring the liquid to a boil, then stir in the jasmine rice. Reduce the heat to low and cover the pan. Cook the rice for 15 minutes, stirring it through once or twice. The rice should be cooked and tender.
Assemble the meal
After the chicken has rested, slice it into thin strips.
Spoon the cooked rice onto each plate. Top the rice with slices of the chicken and peppers, and add a few spoonfuls of the pan juices over the tops as well. Sprinkle Mexican cheese over each dish, along with a little cilantro if you'd like it. Enjoy!
OPTION: Make-Ahead Lunches
Have ready 4-5 large, reheatable, covered containers that you can take to work.
Let the chicken, peppers and rice cool a bit. Divide the rice between the containers. Add sliced chicken and peppers to each container, laying it over the rice.
Add in (or pack separately) the shredded cheese and cilantro. Cover the containers tightly and store them in the refrigerator. The meals can be warmed in a microwave.
Store leftovers or the make-ahead portions in the refrigerator for up to 5 days. Makes 4-5 servings.