Title: Spanish rice (1)
 Categories: Rice, Poultry, Lowfat
      Yield: 4 Servings
 
    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%.