Nutrition per serving may change if servings are adjusted.
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
½ green bell pepper, seeded and chopped
1⅛ cups uncooked long-grain rice
2 cups reduced-sodium chicken broth
1 16-ounce can tomatoes, chopped, with juice
1 tablespoon chili powder
1 teaspoon hot pepper sauce
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon ground cumin
⅔ cup frozen peas
Salt, to taste
Heat oil in a 4-quart saucepan over medium-high heat. Add garlic and saute for 30 seconds. Add chicken and saute until flesh is opaque, about 3 minutes. Transfer the chicken to a plate and set aside.
Add scallions, celery and bell peppers and saute 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.