INGREDIENTS
1 1/4 lb
chicken breast
2 tbsp
vegetable oil
salt and pepper
1/2
medium yellow onion
2
medium tomatoes
2
large garlic cloves
1 tbsp
vegetable oil (if needed)
1/3 cup
white wine
1 1/2 cups
heavy cream
salt
freshly ground black pepper
1/2 tsp
cayenne pepper
1/2 tsp
paprika
1/4 tsp
dry oregano
1/2 tsp
dry thyme
1/2 cup
finely shredded Monterrey Jack cheese
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1 1/2 cups
uncooked Jasmine rice (will make about 4 cups cooked)