Arroz Con Pollo

7 ww points. A different spin on "chicken and rice." This is a very easy and tasty dish to make. To kick up the heat a little, try using a spicy tomatoes and green chilies. This is from WW's Simply the Best cookbook from 1997.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1  cup long grain rice
• 1  onion, chopped
• 2  garlic cloves, minced
• 2  cups low sodium chicken broth
• 10  ounces tomatoes and green chilies
• 1  teaspoon dried oregano
• 1⁄2 teaspoon cumin
• 2  cups  cooked boneless skinless chicken breasts, cubed
• 1  cup  frozen peas, thawed

Directions

1. In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is light browned, 5 - 6 minutes.
2. Add the broth, tomatoes, oregano, and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.