2 tsp olive oil
1 c long-grain rice
1 onion, chopped
2 garlic cloves, minced
2 c low-sodium chicken broth 1 tsp dried oregano
One 10-oz can tomatoes with green chiles
1/2 tsp ground cumin
2 c cubed cooked skinless chicken breasts
1 c thawed frozen green peas
In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes. Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.
Per serving: 348 Calories, 6 g Total Fat, 1 g Saturated Fat, 50 mg Cholesterol, 423 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 25 g Protein, 66 mg Calcium. 7 WeightWatchers Points.