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“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:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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