Chicken-Spicy Skillet Chicken and Rice

By Melzie

Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 1/2 green bell pepper, seeded and chopped
• 1 garlic clove, minced
• 2 tsp Cajun seasoning
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/3 cup long grain white rice
• 1 - 14 1/2 oz can stewed tomatoes
• 1/2 cup water
• 1 cup cubed cooked chicken
• 4 pimiento stuffed olives, halved

Details

Servings 4

Preparation

Step 1

Heat the oil in a medium nonstick skillet over medium high heat. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, about 8 minutes. Add the Cajun seasoning, chili powder, and cumin; cook 1 minute. Add the rice and cook, stirring constantly, until the grains are coated, about 1 minute.

Add the tomatoes and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Add the chicken and olives; cook covered, until the rice is tender and the chicken is heated through, about 5 minutes.

Per 2/3 cup serving: 190 cal, 4 g fat, 30 mg chol, 682 mg sod, 25 g carb, 2 g fiber, 12 g protein, 52 mg calcium.