Arroz con Pollo

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.

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