Fiesta Chicken and Rice

Oxmoor House
Save clean-up time by chopping whole tomatoes while the tomatoes are still in the can, using kitchen scissors.
6 servings


+ Add To Shopping List
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


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.

Created date

April 2008

Nutritional Information

Calories 229
Caloriesfromfat 8 %
Fat 2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.7 g
Carbohydrate 30.8 g
Fiber 2.1 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 329 mg
Calcium 0.0 mg