arroz con pollo (lite)

chicken *boneless skinless white meat (475 grams or 8 tenders)
oregano (1/4 tsp)
black pepper (1/4 tsp)
chili powder (1/4 tsp)
garlic powder (1 tsp)
salt (1 tsp)
cornstarch (1 T)
olive oil (2 T)
onion (1 medium, diced)
garlic (3 cloves, minced)
rice (2 Cups, raw *jasmine*)
chicken broth or water (3 Cups EITHER broth OR water)
diced petite tomatoes (canned, drained)

Measure spices into a small prep bowl.

Dice the onion and set into a large skillet with the olive oil, turn heat on low and let the onions start to cook while you get the chicken prepared.

Cut up the chicken tenders into bite sized pieces and transfer to a medium sized bowl. Sprinkle the spices over the chicken pieces and turn with a spoon to coat. Sprinkle the cornstarch over the chicken and turn to coat once more.

Add the chicken mixture to the skillet with the onions and oil. Once the chicken starts to brown use your garlic press to mince the cloves over the chicken, Stir to incorporate. Once the chicken is browned and the onions softened add the rice (raw) and turn to coat. Just a few minutes of "toasting" the rice will do. You want to see it start to turn white, don't brown it.

Add the chicken broth or plain water at this point and bring to a boil. Add the cup of drained diced tomatoes now and stir.

Cover with a lid, drop the heat to low and simmer for 20 minutes. After the time has elapsed turn off the heat and leave the lid on the skillet for 5 minutes. Fluff with a fork and serve. Garnish with avocado and sour cream if your diet permits.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user CHOPSTICKCHICK.