Chicken and Rice Skillet

Contributed By: Terry Borden


1 medium onion, chopped
2 teaspoons olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas


1. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
2. 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.

Helpful Hints:

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 4 servings.

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