Chicken With Chile-Cheese Rice

By Sunset
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2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1/2-in.-wide strips

1 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1 medium onion, chopped

3 garlic cloves, minced

2 jalapeño chiles, seeded and finely chopped

1 cup long-grain white rice

2 cups chicken broth

1 can (7 oz.) whole green chiles, drained and chopped

1 cup grated Monterey Jack cheese

1 cup cilantro leaves, coarsely chopped

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