Fiesta Chicken and Rice
1 (14.5 oz.) can no-salt-added whole tomatoes, undrained
1 (4.5 oz.) can chopped green chiles, undrained
1 tsp. olive
1 cup long-grain rice, uncooked
chopped onion (about 1 small onion)
2 cloves garlic, minced
1 pound skinned, boned chicken breasts, cut into bite-sized pieces
1/2 tsp. salt
1/4 tsp. pepper
Drain tomatoes and green chiles, reserving liquid from each together in a 1-cup
liquid measuring cup. Add water to reserved liquid to measure 1 cup; set aside.
Chop tomatoes; set tomato and chiles aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium heat until hot. Add rice, onion, and garlic; saute 3 minutes
or until rice is golden.
Stir tomato, green chiles, reserved 1 cup liquid, chicken and
remaining ingredients into rice mixture.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or
until liquid is absorbed and rice is tender.
Yields: 6 servings
WW Points: 4 pt.
WW Quick, Light and Healthy Cookbook