Fiesta Chicken and Rice

Ingredients

• 4.5 ounce chiles green undrained chopped canned
• 14.5 ounce canned tomatoes whole undrained canned
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 0.8 cup onion chopped 1 small onion
• 0.3 teaspoon pepper 
• 1 cup rice long-grain uncooked
• 0.5 teaspoon salt 
• 1 pound skinned cut into bite-size pieces

Equipment

• frying pan
• measuring cup

Directions

1. Drain tomatoes and green chiles, reserving liquid from each together in a 1-cup liquid measuring cup.
2. Add water to reserved liquid to measure 1 cup; set aside. Chop tomatoes; set tomato and chiles aside.
3. Coat a large nonstick skillet with cooking spray; add oil.
4. Place over medium heat until hot.
5. Add rice, onion, and garlic; saut 3 minutes or until rice is golden.
6. 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.