Spanish rice (1)

    3/4 lb CHICKEN BREAST FILETS
      1 tb OLIVE OIL
      1 ea SMALL ONION, CUT IN RINGS
    1/4 ts GARLIC POWDER
      1 cn STEWED TOMATOES, 15 1/2 oz.
      1 c  CHICKEN BROTH
      1 ts DRIED OREGANO
    1/2 ts DRIED THYME
  1 1/2 c  QUICK COOKED RICE
      1 c  FROZEN PEAS, THAWED

CUT CHICKEN IN THIN, SHORT STRIPS. COOK CHICKEN IN OIL IN SKILLET OVER MEDIUM HEAT, STIRRING, FOR 6 MINUTES OR UNTIL NO LONGER PINK. ADD ONION AND GARLIC, COOK FOR 2 MINUTES. ADD TOMATOES, BROTH, THYME, AND OREGANO. BRING TO BOILING. STIR IN RICE. LOWER HEAT AND SIMMER FOR 5 MINUTES, COVERED. STIR IN PEAS. REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. MAKES 4 SERVINGS

EACH 309 CALORIES, 6 g FAT, 26 g PROTEIN, 41 g CARBS, 540 mg SODIUM, 49 mg CHOL. PERCENT FAT CALORIES = 18%.
Yield: 4 Servings