Fiesta Chicken and Rice

From Cooking Light



Ingredients:
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
Cooking spray
1 teaspoon olive oil
1 cup uncooked long-grain rice
3/4 cup chopped onion (about 1 small onion)
2 garlic cloves, 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

Directions:
1. 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.

2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add rice, onion, and garlic; sauté 3 minutes or until rice is golden.

3. 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.

Comments:
I left out the green chilies (let's say it together - "because I'm a wuss") but in my defense I did add some red pepper flakes so I don't think the end result was lacking in the spicy department. I also used diced tomatoes. What's the use of getting whole tomatoes if you're just going to cut them up anyway. Huh.

Anywho, pretty simple prep, yummy results. I'd definitely make this again. I considered using brown rice instead of white, but since it takes so much longer to cook I'm not sure that'd work. I'll have to ponder that one a little further...