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
 * ½ cup chicken broth
 * ½ teaspoon salt
 * ¼ to ½ 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
 * 1½ cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions

 * 1) Pound chicken breast halves to even thickness between sheets of plastic wrap or wax paper.
 * 2) Sprinkle both sides of each piece liberally with ground cumin and chili powder. Let stand 5 minutes.
 * 3) 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.
 * 4) Remove from skillet, reserving any accumulated juices; cut into 2-inch strips.
 * 5) Add beer, broth, salt and ground red pepper to skillet; bring to a boil, stirring to loosen clinging particles. Boil 2 minutes.
 * 6) Add onions, pepper and squash to skillet; simmer 6 to 7 minutes or until squash is tender crisp, stirring frequently.
 * 7) Stir in rice, chicken and accumulated juices; cook until hot, stirring constantly. Serve immediately.