1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
salt and pepper
1/2 teaspoon dried oregano
1-1 1/2 lbs cubed chicken breast
1 cup frozen peas
2 cups brown rice
Cook brown rice according to package directions or to taste and keep warm.
In a large nonstick skillet coated with cooking spray, brown chicken in all sides, sprinkling with salt and pepper and set aside while keeping warm.
In the same skillet, saute onion in oil until tender. Add garlic; cook and stir for 3-4 minutes. Add , cumin and oregano stir for another minute.
Add the broth, tomatoes, water and return chicken to skillet. Bring to a simmer and cover for 5-15 minutes.
Add peas and simmer for another 3 minutes. Remove from heat. Mix with brown rice. Stir well until all rice, vegetables and chicken is well combined. Cover and let stand for approximately 5 minutes before serving.