Ingredients

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
• 5 scallions, trimmed and chopped
• 2 stalks celery, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1 1/8 cups uncooked long-grain rice
• 2 cups reduced-sodium chicken broth
• 1 16-ounce c tomatoes, chopped, with juice
• 1 tablespoon chili powder
• 1 teaspoon hot pepper sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 2/3 cup frozen peas
• Salt, to taste

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Cooking Directions

Step 1

Heat oil in a 4-quart saucepan over medium-high heat. Add garlic and sauté for 30 seconds. Add chicken and sauté until flesh is opaque, about 3 minutes. Transfer the chicken to a plate and set aside.

Step 2

Add scallions, celery and bell peppers and sauté until softened, about 2 minutes. Add rice and stir for 1 minute. Add broth, tomatoes and their juice, chili powder, hot pepper sauce, basil, oregano, cayenne and cumin. Bring to a boil, stirring. Reduce heat to low, cover and simmer for 25 minutes. Add the frozen peas and chicken and cook until heated through, about 1 minute. Season with salt.