Categories: Chicken

Ingredients

• 1 14 oz can diced tomatoes, drained
• 1/2 cup chopped onion
• 4 garlic cloves, peeled
• 1 tsp salt, divided
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp pepper
• 2 chicken breasts, cut into slices
• 3 tbsp vegetable oil
• 1 1/2 cups uncooked long grain rice
• 3 cups chicken broth
• 1 cup frozen peas

Directions

1. In a blender, combine the tomatoes, onion, garlic, 1/2 tsp salt, oregano, chili powder and pepper. Cover and process until smooth. Set aside

2. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook the chicken in batches of oil for 10 minutes or until browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth.

3. In a dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil. Arrange chicken in a pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.

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