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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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7 ww points. A different spin on chicken and rice. This is a very easy and tasty dish to make. To kick up the heat a little, try using a spicy tomatoes and green chilies. This is from WW's Simply the Best cookbook from 1997. Ingredients:
2 teaspoons olive oil |
1 cup long grain rice |
1 onion, chopped |
2 garlic cloves, minced |
2 cups low sodium chicken broth |
10 ounces tomatoes and green chilies |
1 teaspoon dried oregano |
1/2 teaspoon cumin |
2 cups cooked boneless skinless chicken breasts, cubed |
1 cup frozen peas, thawed |
Directions:
1. 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 light browned, 5 - 6 minutes.
2. 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.
3. 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.
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