As per the suggestions of others, I doubled the rice (and the broth), and I used sharp cheddar instead of Swiss. For the chicken, I used a package of pre-cooked, grilled, refrigerated chicken strips - I cut them into tiny pieces (almost shredded), and I did not need to add them to the pan when I sauteed the veggies. I omitted the carrots and used a mixture of bell pepper, zuccini, and mushrooms. I meant to add about a cup of frozen corn, but I forgot about it. (Next time I will use bell pepper, mushrooms, and corn for the veggies). I also added much more cumin than this recipe called for, some chili powder, dried cilantro, and cayenne. None of the spices were overpowering. I thought the spices would blend better with the rice, so I added them to it while it was simmering. I served this dish with salsa, Frank's Red Hot Sauce, sour cream, and tortilla chips. Delicious!
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As per the suggestions of others, I doubled the rice (and the broth), and I used sharp cheddar...
