Name: Spicy Rice
Total time: 40 min
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; ½ green bell pepper, seeded and chopped; 1 ⅛ 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

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.

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