From Paulette Vickery's Recipe Collection

WW: SOUTHWEST CHICKEN AND RICE SKILLET SUPPER

main dish, poultry

2 teaspoon olive oil
1 cup uncooked long grain rice
1 each onion chopped
2 teaspoon garlic, in a jar
2 cup chicken broth
1 can tomatos and green chilis10oz
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cup diced cooked chicken breasts
1 cup peas

Heat oil in a large nonstick skillet. Add rice, onion, and garlic. Cook, stirring as needed until onion is tender, and rice is lightly browned, 5-6 minutes. Add broth, tomatoes,oregano, and cumin. Bring to a boil. Reduce heat and simmer covered, stirring once or twice until rice is tender, about 20 minutes. Add cooked chicken and peas. Cook covered, stirring as needed, until peas are cooked, and chicken is heated through, 3-4 minutes. Fluff with a fork before serving. Per serving: calories 348, total fat 6 G, saturated fat 1 G, cholesterol 50 MG, sodium 423 MG, carbohydrate 48 G, fiber 4 G, protein 25 G, calcium 66 MG, points 7.

Yield: 4 servings




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