Save clean-up time by chopping whole tomatoes while the tomatoes are still in the can, using kitchen scissors.
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
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
How to Make It
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.
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.
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.