1 (14.5 ounce) can no-salt-added whole tomatoes, undrained
1 (4.5 ounce) can chopped green chiles, undrained
1 teaspoon olive oil
1 cup long-grain rice, uncooked
3/4 cup chopped onion
2 cloves garlic, minced
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon 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.
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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; saut 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.
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Yields 6 servings.
4 WW points
