1 1/2 lb. chicken breasts
1/4 C. vegetable oil
1 C. long grain white rice
1 chopped onion
4 minced garlic cloves
1 tsp. dried oregano
1 tsp. chili powder
1 (14.5 oz) can diced tomatoes, drained
1 1/4 C. chicken broth
1 C. shredded Mexican cheese
4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp. salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.