Tex-Mex Paella

Description
Makes 8 servings.

Ingredients

 * 1 pound boneless skinless chicken breast halves
 * 1 tablespoon ground cumin
 * 1 tablespoon chili powder
 * 1 tablespoon olive oil
 * 1 cup beer
 * 1/2 cup chicken broth
 * 1/2 teaspoon salt
 * 1/4 to 1/2 teaspoon ground red pepper
 * 1 cup sliced green onions
 * 1 red or green pepper, cut into julienne strips
 * 2 medium yellow squash cut into julienne strips
 * 6 cups cooked white or brown rice
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Pound chicken breast halves to even thickness between sheets of plastic wrap or wax paper. Sprinkle both sides of each piece liberally with ground cumin and chili powder. Let stand 5 minutes.

Heat oil in large heavy skillet over medium-high heat. Add chicken in single layer; cook 2 minutes on each side or until chicken is no longer pink. Remove from skillet, reserving any accumulated juices; cut into 2-inch strips.

Add beer, broth, salt and ground red pepper to skillet; bring to a boil, stirring to loosen clinging particles. Boil 2 minutes. Add onions, pepper and squash to skillet; simmer 6 to 7 minutes or until squash is tender crisp, stirring frequently. Stir in rice, chicken and accumulated juices; cook until hot, stirring constantly. Serve immediately.