Chicken and Rice Ole 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained 1 (4.5 ounce) can chopped green chiles, undrained 1 teaspoon olive oil 1 cup long-grain rice, uncooked 3/4 cup chopped onion 2 cloves garlic, 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 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. Yields 6 servings. 4 WW points