Spanish Chicken & Rice - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 lb)
2/3 cup long grain brown rice
1 1/2 cups fat free chicken broth
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 medium onion, chopped (about 1/2 cup)
2 garlic cloves, finely chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup monterey jack cheese, shredded (2 ounces)

Preparation

Heat oil in 10-inch skillet over medium heat.
Cook chicken in oil 8 - 10 minutes, turning once, until light brown.
Drain fat from skillet.
Stir remaining ingredients except cheese into skillet with chicken.
Heat to boiling; reduce heat.
Cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender.
Sprinkle with cheese.