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 oil

1 cup long-grain rice, uncooked

3/4 cup 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

1/4 tsp. ground cumin

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