Spicy Chicken and Rice Skillet
1 tsp olive oil
1 onion finely chopped
1/2 green bell pepper seeded and chopped
1 clove garlic minced
2 tsp cajun seasoning
1 tsp chili powder
1/2 tsp ground cumin
1/3 cup long grain brown rice
1 can canned stewed tomatoes (14 1/2 oz can)
1/2 cup water
1 cup chicken breast cooked and shredded or chopped
4 black olive sliced
1. Heat olive oil in a medium nonstick skillet over medium high heat. Add onion, bell pepper, and garlic and cook, stirring frequently, until soft, about 8 minutes.
2. Mix in cajun seasoning, chili powder, and cumin and cook for 1 minute. Add rice and stir constantly until the grains are coated, about 1 minute.
3. Add tomatoes and water, then bring to a boil. Reduce heat, cover, and simmer for 40 minutes.
4. Stir in chicken and olives, cover, and cook for 5 more minutes or until the rice is tender and the chicken is heated through.
Per Serving: Calories: 173, Total Fat: 4.3g, Sat Fat: 0.9g, Sodium: 282mg, Carbs: 23g, Fiber: 2.5g, Sugar: 6.6g, Protein: 11.5g, Weight Watchers SmartPoints: 6
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