What's cooking with The Bear? One Pan Mexican Quinoa with Chicken

Today I'm making a great alternative to Spanish rice, its Mexican Quinoa with chicken.
Mexican Quinoa
Ingredients
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped (Optional)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 envelope gluten-free taco seasoning mix
• 2 cups low-sodium chicken broth
• ¼ cup chopped fresh cilantro
Directions
1. Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.

2. Mix undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro

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