Ingredients
1 medium onion, chopped2 teaspoons olive oil1 cup uncooked long grain rice2 garlic cloves, minced1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14 ounces) diced tomatoes and green chilies, undrained3 tablespoons water1/2 teaspoon ground cumin1/2 teaspoon dried oregano2 cups cubed cooked chicken breast1 cup frozen peas
Preparation
In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.
