Tex-Mex Chicken and Rice

Chicken and rice says comfort food to me. I have yummy childhood memories of Grannie's buttery chicken and rice for supper, and Andy and I have it often in winter. This recipe, which is loosely based on one I found online, definitely updates the flavor of the old-fashioned original. This dish uses quick-cooking chicken tenders and comes together in less than 45 minutes (just the amount of time it takes the brown basmati rice to cook). The friends who taste-tested this dish for me really liked it. I'll definitely make it again. Enjoy!

Tex-Mex Chicken and Rice
1 (1-lb.) package chicken tenders, cut into pieces
2 garlic cloves, minced
Salt
Pepper
Zest and juice from 1 lime
1/2 tsp. ground cumin
1/2 tsp. dried cilantro
1/4 cup butter
1 onion, chopped
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can tomato sauce
2 cups half-and-half
Brown Basmati Rice

1. Combine chicken and next 6 ingredients in a bowl; set aside.
2. Melt butter in a Dutch oven, and add in chopped onion. Cook, stirring occasionally, until onion is tender. Add in chicken mixture, and cover and cook for 30 minutes. Stir in diced tomatoes and next 2 ingredients; cook until thoroughly heated. Serve over hot cooked rice.

Brown Basmati Rice:
1 cup brown basmati rice
2 1/4 cups chicken stock

1. Combine ingredients in a small saucepan, and bring to a boil. Cover and reduce heat to a simmer, and cook for 45 minutes or until rice is tender.